Rough chop the lemon grass, garlic and ginger.

In a sauce pan combine the chicken stock, lemongrass, garlic and ginger. Simmer for around 30 minutes.

While simmering the broth, chop the chicken into small cubes. Cook the chicken in a large skillet until the chicken turns opaque.

Add the curry paste and the lime leaves to the chicken. Cook until it is aromatic.

Add the lime juice and fish sauce to the chicken. Mix well. *the fish sauce is your salt.

Strain the stock and add it to the chicken.

Add 2 cans of coconut milk.

Simmer 15 minutes.

Add the sliced onion and simmer until the onions are soft.

Add the cilantro and serve.

Can be served over rice or eaten as soup.