| This aromatic soup is rich with
coconuts milk and intensely flavored with galangal, lemon grass and
kaffir lime leaves. |
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Ingredients
- Coconut milk - 750 ml/1¼pints
- Chicken stock -475 ml/16fl oz
- lemon grass (bruised and
chopped) - 4 stalks
- Galangal - (thinly sliced) -
2,5 cm/1 inch
- Black peppercorns -(crushed) -
10 pieces
- Kaffir lime leaves (torn) - 10
pieces
- Boneless chicken (cut into
strips) - 300 grams/ 12 oz
- Button mushroom - 115 grams/ 4
oz
- Baby sweet corn - 50 grams/ 2
oz
- Lime juice - 60 ml/ 4
tablespoons
- Fish sauce - 45 ml/ 3
tablespoons
- Red chili (chopped to garnish)
- 2 pieces
- Spring onions (chopped to
garnish) - 1 small bunch
- Coriander leave (chopped to
garnish) - 4 stalks
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Method
- Boil the chicken stock and add
in coconut milk.
- Add lemon leaves, galangal,
peppercorns and half of the kaffir lime leaves, turn to low heat
and simmer gently for 10 minutes.
- Strain the stock into a clean
pan, return to heat then add chicken, button ,mushroom and the
baby sweet corn.
- Cook with low heat for 5-7
minutes until chicken is cooked.
- Stir in the lime juice, fish
sauce to taste and add the rest of the lime leaves.
- Serves 4 while hot , garnish
with red chili, spring onions and coriander.
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