Ginger, Chicken and Coconut Soup

This aromatic soup is rich with coconut milk and intensely flavoured with galangal, lemon grass and kaffir lime leaves.
Ingredients
  • 4 lemon grass stalks, roots trimmed
  • 2 x 400ml / 14fl oz cans coconut milk
  • 475ml / 16fl oz / 2 cups chicken stock
  • 2.5cm / 1in piece galangal, peeled and thinly sliced
  • 10 black peppercorns, crushed
  • 10 kaffir lime leaves, torn
  • 300g / 11oz skinless boneless chicken breasts, cut into thin strips
  • 115g / 4oz / 1 cup button mushrooms
  • 50g / 2oz / ½ cup baby corn cobs, quartered lengthways
  • 60ml / 4 tbsp lime juice
  • 45ml / 3 tbsp nam pla (fish sauce)
  • chopped fresh red chillies, spring onions and fresh coriander leaves, to garnish
Preparation
Step 1
Step 2
  1. Cut off the lower 5cm / 2in from each lemon grass stalk and chop it finely. Bruise the remaining pieces of stalk. Bring the coconut milk and chicken stock to the boil in a large pan. Add all the lemon grass, the galangal, peppercorns and half the lime leaves, lower the heat and simmer gently for 10 minutes. Strain into a clean pan.
  2. Return the soup to the heat, then add the chicken, mushrooms and corn. Simmer for 5-7 minutes or until the chicken is cooked.
  3. Stir in the lime juice and nam pla (fish sauce), then add the remaining lime leaves. Serve hot, garnished with chillies, spring onions and coriander.

Serves 4-6.

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