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
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- 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.
- Return the soup to the heat, then add the chicken, mushrooms and corn. Simmer for 5-7 minutes or until the chicken is cooked.
- 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.