Chicken and Coconut Soup Recipe
Ingredients
| 750 ml / 1 1/4 pints / 3 cups coconut milk | ||
| 475 ml / 16 fl oz / 2 cups chicken stock | ||
| 4 lemon grass stalks, bruised and chopped | ||
| 2.5 cm / 1 in section galangal, thinly sliced | ||
| Black peppercorns | 10 To taste, crushed | |
| Kaffir lime leaves | 10 | |
| 300 g / 11 oz boneless chicken, cut into thin strips | ||
| 115 g / 4 oz button mushrooms | ||
| 50 g / 2 oz baby sweetcorn | ||
| 60 ml / 4 tbsp lime juice | ||
| About 45 ml / 3 tbsp fish sauce | ||
| 2 fresh chillies, seeded and chopped, chopped spring onions, and coriander leaves, to garnish | ||
Directions
1. Bring the coconut milk and chicken stock to the boil. Add the lemon grass, galangal, peppercorns and half the kaffir lime leaves. Reduce the heat and simmer gently for 10 minutes.
2. Strain the stock into a clean pan. Return to the heat, then add the chicken, button mushrooms and baby sweetcorn. Simmer for 5-7 minutes or until the chicken is cooked.
3. Stir in the lime juice, fish sauce to taste and the rest of the lime leaves. Serve hot, garnished with chillies, spring onions and coriander.
2. Strain the stock into a clean pan. Return to the heat, then add the chicken, button mushrooms and baby sweetcorn. Simmer for 5-7 minutes or until the chicken is cooked.
3. Stir in the lime juice, fish sauce to taste and the rest of the lime leaves. Serve hot, garnished with chillies, spring onions and coriander.
Chef
