CHICKEN & COCONUT SOUP

 CHICKEN & COCONUT SOUP

THIS SOUP IS RICH WITH COCONUT MILK AND AROMATIC THAI SPICES

INGREDIENTS

3 cups coconut milk

 2 cups chicken

4 lemon grass stalks. bruised and chopped

2.5 cm/ 1  in piece galangal, thinly sliced

10 black peppercorns, crushed

10 kaffir lime leaves.torn 

300 g  boneless chicken, cut into strips

1 ½ cup button mushroom

50 g baby sweetcorn

 4 tbsp lime juice

3 tbsp fish sauce, or to taste

chopped red chillies, spring onions and  fresh

coriander leaves, to garnish

METHOD

1.Bring the coconut milk and chicken stock to the boil. Add the lemongrass,galangal,peppercorns,and

 half the kaffir lime leaves, reduce the heat and summer gently for 10 minutes.

2 .Strain the stock into a dean pan.Return to the heat, then add the chicken ,mushrooms and 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.