Method Heat 1/2 tsp oil in a pan and add lemon leaf, lemon grass and Thai red curry paste in it.
Saute the ingredients for one minute and keep aside.
In another pan, take half bowl stock and add coconut milk in it.
Boil this for one minute and add it to sauteed ingredients along with mushrooms, fried garlic, chicken and egg.
Stir for a minute.
Add salt and lemon juice and boil it for a minute.
Garnish with coriander leaves. Serve hot.