Oriental flavours in an unusual blend of spices, chicken and coconut scented with lemon grass and coriander.

Pour the stock and coconut milk into a large pan. If using creamed coconut, place in a pan with the stock and heat gently until the blocks have melted.

Slice the spring onions. If you are using lemon grass, cut off the base of each stalk, peel away the tough outer layers and discard. Finely chop the bottom 4in (100mm) of each stalk and discard the rest.

Add the lemon grass or grated lemon peel to the pan with the lime juice, grated ginger, anchovy

essence, soy sauce, whole chillis, spring onions and optional lime leaves.

Heat the soup to just below boiling point. Cut the chicken breasts into 1 in (25 mm) strips, add to the pan and simmer for 10 minutes.

Reserve 4 small sprigs of coriander, chop the remainder and the bottom 1 in (25 mm) of the stalks.

Add to the pan. Pour the soup into bowls, garnish with coriander sprigs and serve. Do not eat the chillis or lime leaves.