Thai Salad with Peppers, Chicken, Mint, Peanuts and Fish Sauce

Bring the chicken broth to a boil. Rinse the lemongrass and chop. Peel the galangal and thinly slice. Add the lemongrass and galangal to the broth along with the lime juice.

Rinse the chicken, add to the broth and poach for about 5 minutes. Remove from the heat, cover and let rest for about 15 minutes, until cooked through. Remove the chicken from the broth and let cool. Strain the broth through a fine-mesh sieve and measure out 400 ml (1 2/3 cups) broth. Rinse the cilantro, pat dry and chop. Add the fish sauce and cilantro to the broth. 

Thinly slice the chicken. Rinse the lettuce, spin dry, trim and thinly slice. Rinse the peppers, remove the stems, seeds and broth and thinly slice. Peel the onions and thinly slice.