Ingredients
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3 cups chicken stock, gluten-free if required for diet (750ml)
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20 g fresh galangal, peeled and sliced thickly
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2 sticks fresh lemongrass, cut into 5 cm pieces
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4 kaffir lime leaves
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2 teaspoons coriander roots, and stems (cilantro)
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500 g chicken thigh fillets or 500 g chicken breast fillets, sliced thinly
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200 g straw mushrooms, drained and rinsed under clean water
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1 cup coconut milk
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4 teaspoons lime juice
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4 teaspoons fish sauce, gluten-free if required for diet
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1 teaspoon grated palm sugar or 1 teaspoon brown sugar
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1/4 cup loosely packed fresh coriander leaves (Cilantro)
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2 fresh small thai red chilies, seeded and sliced thinly
Instructions
- Cut the lemongrass into 5 cm pieces and pound the pieces with the side of your kitchen knife to bruise them. This helps to release the flavour into the soup.
- Using a large saucepan- combine the stock, lemongrass pieces, galangal, whole lime leaves and coriander (cilantro) roots and stems mixture. Bring to the boil. Reduce the heat. Simmer covered for 5 minutes.
- Remove from the heat and allow to stand for 10 minutes.
- Strain the stock through muslin or a fine strainer into a large heatproof bowl. Discard the solids.
- Rinse your saucepan.
- Return your stock/soup base to the same saucepan.
- Add chicken and straw mushrooms. Bring to the boil. Reduce heat and simmer uncovered for 5 minutes, or until the chicken is cooked through.
- Stir in the coconut milk, lime juice, fish sauce and the sugar. Cook, stirring, until only just heated through. Do not boil. Remove from heat.
- Add the remaining ingredients- coriander (cilantro) leaves, red chillies, kaffir lime leaves and the lemon grass slices.
- Serve hot.