Make the broth by adding the coconut milk, water, lime leaves, chilli, ginger, lemon grass, fish sauce, lime juice, soya sauce and palm sugar to the boil.
Allow all flavours to infuse, by simmering for about 10 - 20 minutes.
Taste the broth and adjust flavours if needed - making sure you have a balance of sweet, salty, sour and spicy.
Add the chicken pieces, sugar snap peas and greenpepper and cook until chicken is translucent and cooked through.
Season with salt and pepper if desired.
For more of Leaine's Kitchen
recipes click here...