Thai Salad with Leaf Lettuce, Bell Pepper, Chicken, Mint, Peanuts and Nuoc-Mam Fish Sauce

Ingredients

• 1 l chicken broth
• 1 bunch lemongrass
• 4 cm galangal
• 2 lime (juice)
• 4 small chicken breast fillets
• 1 handful coriander leaves
• 4 tbsp fish sauce
• 0.5 head iceberg lettuce
• 3 red bell pepper
• 2 red onions
• 60 g roasted peanut kernels
• lime slice (for garnish)

Instructions

1. 1.

   Bring the chicken broth to a boil. Wash and finely chop the lemongrass, peel and thinly slice the galangal root. Add both with lime juice to the broth.

2. 2.

   Wash the chicken breast fillets, then place them in the boiling broth and simmer for about 5 minutes. Cover off the stove and let stand for about 15 minutes. Remove the meat from the broth, drain and cool. Strain the broth through a sieve and measure out 400 ml. Wash the coriander, pat dry with paper towel and chop. Season the broth with fish sauce and add the coriander.

3. 3.

   Slice the chicken breast fillets into thin strips. Clean the lettuce, cut into thin ribbons and rinse. Spin dry in a salad spinner. Wash the bell pepper and clean it. Peel the onions. Slice both into thin strips.

4. 4.

   Arrange the lettuce on plates, top with chicken, bell pepper and onions. Sprinkle chopped peanuts over the salad. Garnish with lime slices and serve with sauce.