This aromatic soup is rich with coconut milk and intensely flavoured with galangal, lemon grass and kaffir lime leaves.
ingredients
serves 4 - 6
3 cups coconut milk
2 cups chicken stock
4 lemon grass stalks, bruised and chopped
1 inch section galangal, thinly sliced
10 black peppercorns, crushed
10 kaffir lime leaves, torn
3/4 pound boneless chicken, cut into thin strips
1/4 pound button mushrooms
1/3 cup baby sweetcorn
4 tbsp lime juice about
3 tbsp fish sauce
2 fresh chillies, seeded and chopped,
chopped scallions, and cilantro leaves, to garnish
method
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, scallions and cilantro.
