Ingredients
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1 liter thin coconut milk
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750 ml chicken stock or 1 1/2 chicken stock cubes in 750ml boiling water
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6 kaffir lime leaves, sliced
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1 cm gingerroot or 1 cm galangal, thinly sliced
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3 bird's-eye chilies
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1 stalk lemongrass, thick bottom part only, tough outer layers discarded
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300 g fresh boneless chicken or 300 g seafood, sliced into thin strips
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16 button mushrooms, sliced
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4 tablespoons freshly squeezed lime juice
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2 tablespoons fish sauce
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2 spring onions, cut into lengths, to serve
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3 sprigs coriander leaves
Instructions
- Heat coconut milk and chicken stock in a stockpot over medium heat for 3 minutes. Do not allow to boil.
- Add the lime leaves, galangal, chillies and lemongrass.
- Stir in the chicken or seafood and mushrooms. Cook until the soup just begins to boil. Turn off heat. Add the lime juice and fish sauce. Mix well. Remove and serve hot, garnished with spring onions and coriander leaves.