Add the lemongrass, galangal and kaffir lime leaves in the Swanson Clear Chicken Broth, bring it to boil. Simmer for 5 minutes until fragrant.
Remove from heat, add garlic, fish sauce, lime juice, red chili, sugar and coriander, stir well and taste. Set aside.
Clean the abalones with brush thoroughly . Put the abalones in the boiling water and cook for 3-4 minutes. (the cooking time depends on the size of the abalone)
Drain and soak in ice water.
Remove the shell, discard the viscera and make a few cuts on the meat.
Soak the abalones in the Thai sauce. Refrigerate for at least 3-4 hours (overnight even better) .