This aromatic soup is rich with coconut milk and intensely flavoured with galangal, lemon grass and kaffir lime leaves.
serves 4 - 6
750 ml (1 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
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. Cook for about 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 red chillies, spring onions and coriander.
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