Coconut broth, tender chicken and a squeeze of lime steam in the bowl as the scent of combava rises: Sauce Martin’s Pha Yu hot sauce, with galangal and secret spices, adds a medium, citrusy heat with a Southeast Asian soul.
Serves 4 · 30 min
- Bring one 14-oz (400 ml) can of coconut milk and 2 cups (480 ml) of chicken broth to a simmer with a few slices of fresh ginger.
- Add 1 lb (450 g) of thinly sliced chicken breast and 5 oz (150 g) of sliced mushrooms, then simmer for 8 to 10 minutes, until the chicken is cooked through.
- Season with 1 tbsp of fish sauce, the juice of 1 lime and 1 tsp of Pha Yu hot sauce.
- Serve in bowls topped with cilantro, with more sauce at the table.
The star of this recipe: Pha Yu Hot Sauce, by Sauce Martin.
