Chicken and Coconut Soup
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Ingredients
900ml (1 1/2 pints) homemade chicken stock
1 x 400g (14oz) can coconut milk
8 thin slices of fresh ginger or galangal
2 lemongrass stalks
1 tablespoon red curry paste (we use Mae Ploy)
1 - 2 tablespoons sugar
1/2 onion (50g/2oz), thinly sliced
225g (8oz) crimini or brown mushrooms, thinly sliced and slivered if larger
5 tablespoons fish sauce
225g (8oz) chicken breast, very thinly sliced
1/4 - 1/2 teaspoon salt
2 limes, juiced (at least 50ml/2fl oz or more to taste)
1 tablespoon grated lime zest
20g (3/4oz) fresh basil leaves (use Thai basil if available)
110 - 225g (4 - 8oz) cooked white rice (optional)
To serve:
fresh basil leaves
Method
Remove the tough outer leaves of the lemongrass, use only the pale tender portion, chop into 5cm (2 inch pieces) and slightly crush with the back of a knife.
Place the chicken stock, coconut milk, ginger, lemongrass, curry paste, sugar and sliced onion in a saucepan and bring to a boil.
Add the mushroom and fish sauce. Reduce the heat to medium, and simmer for about 4 minutes.
Add the shredded chicken, salt, lime juice, lime zest and basil. Simmer for about 3 minutes until the chicken is just cooked through and changed from translucent to opaque – taste and add the rice if using.
Serve soup with a few fresh basil leaves
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