Chicken and Coconut Soup
|Coconut milk||1 1⁄4 Pint (750 Milliliter, 3 Cup)|
|Chicken stock||16 Fluid Ounce (475 Milliliter, 2 Cup)|
|Lemon grass stalk||4 , bruised and chopped|
|Galangal||1 Inch, thinly sliced (2.5 Centimeter)|
|Black peppercorns||10 , crushed|
|Kaffir lime leaves||10 , torn|
|Boneless chicken||11 Ounce, cut into thin strips (300 Gram)|
|Button mushrooms||4 Ounce (115 Gram)|
|Baby sweetcorn||2 Ounce (50 Gram)|
|Lime juice||60 Milliliter (4 Tablespoon)|
|Fish sauce||45 Milliliter (3 Tablespoon)|
|Green chilies||2 , seeded and chopped (To Garnish)|
|Spring onions||1 Tablespoon (To Garnish)|
|Coriander||1 Tablespoon (To Garnish)|
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, spring onions and coriander.