This aromatic soup is rich with coconut milk and intensely flavoured with galangal, lemon grass and kaffir lime leaves.
750 ml (l 1/4 pints) 3 cups coconut milk
475 ml (16 fl oz) 2 cups chicken stock
4 stalks lemon grass, bruised and chopped
2.5 cm (1 in) piece galangal, thinly sliced
10 black peppercorns, crushed
10 kaffir lime leaves, torn
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
45 ml (3 tbsp) fish sauce
2 red chillies, chopped, to garnish
chopped spring onions, to garnish
coriander leaves, to garnish
475 ml (16 fl oz) 2 cups chicken stock
4 stalks lemon grass, bruised and chopped
2.5 cm (1 in) piece galangal, thinly sliced
10 black peppercorns, crushed
10 kaffir lime leaves, torn
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
45 ml (3 tbsp) fish sauce
2 red chillies, chopped, to garnish
chopped spring onions, to garnish
coriander leaves, to garnish
method
1. Strain the stock into a clean pan. Return to the heat, then add the chicken, button mushrooms and baby sweetcorn. Cook for about 5 — 7 minutes or until the chicken is cooked.
2. Stir in the lime juice, fish sauce to taste and the rest of the lime leaves.
3. Serve hot, garnished with red chillies, spring onions and coriander.
2. Stir in the lime juice, fish sauce to taste and the rest of the lime leaves.
3. Serve hot, garnished with red chillies, spring onions and coriander.
serving amount
serves 4 - 6
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
