Using a medium – sized pot, add coconut milk and place over medium heat. Add Siamese ginger, lemon grass Kaffir limeleaves. Cook 1 – 2 minutes.
Add the chicken meat and bamboo shoots. Bring to a boil. Cook for 5 minutes.
Pour in fish sauce and green onions. Remove from heat. Stir in chopped hot peppers, lime juice, and mint leaves.
Serve hot with steamed Jasmine rice. Recipe from: The Carnival Restaurant in Chiang Mai
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