Thai Coconut & Chicken Soup

Ingredients

• 400g chicken breast, thinly sliced
• 400ml light coconut milk
• 600ml chicken stock
• 2 stalks lemongrass, bruised
• 3 slices galangal or fresh ginger
• 2 kaffir lime leaves
• 200g mushrooms, sliced
• 1 tbsp fish sauce
• Juice of 1 lime
• Fresh coriander and chilli to serve

Method

1. 1

   Bring stock to a simmer. Add lemongrass, galangal, and lime leaves. Simmer 5 minutes.

2. 2

   Add coconut milk and bring back to a gentle simmer.

3. 3

   Add chicken and mushrooms. Cook 8–10 minutes until chicken is cooked through.

4. 4

   Season with fish sauce and lime juice.

5. 5

   Remove lemongrass and galangal. Serve with coriander and chilli.