So good! The taste is really authentic. I substituted galanga root (I had it on hand) for the ginger and soaked the sliced chicken in lime juice for a couple of minutes before I put it in. I also added cooked shrimp (just 10 or so little ones) and 1 tsp lime zest before the 30 minute simmer. Following other reviewers advice, I used 1.5 TB of red pepper, substituted one cup of chicken broth for one of the cups of water, reduced the fish sauce amount to 3 TB, and added the cilantro just before serving instead of during cooking. It was perfect. I also used "light" coconut milk to cut down on fat and it was fine- maybe not as thick/creamy as the real deal but still good. This was great the next day, too, and disappeared quickly.
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So good! The taste is really authentic. I substituted galanga root (I had it on hand) for the...