Ingredients:
- 1-2 400ml cans of coconut milk
- Galangal root (optional for more authentic taste)
- 1-2 stalks of lemongrass
- Approx. 3-6 kaffir lime leaves, torn
- 2-3 cups chicken stock
- Approx 250 gms chicken breast, cubed
- Approx 4 tablespoons fish sauce, to taste (optional, however adds to salty flavour)
- 1 tablespoon of sugar (or palm sugar)
- Button mushrooms, halved
- 1 lime or lemon (optional)
- 1 red chilli, seeded and diced
- Optional extras
- Coriander roughly chopped
- Grated ginger
- Baby bok choy
- Chopped fresh tomato (skins removed) or chopped canned tomatoes
- 1In a large pot
put chicken stock, galangal root (if using), ginger and lemongrass.
Heat until boiling. Fish out the galangal root and lemongrass.
- 2Add
one 400ml tin of coconut milk, chicken breast, mushrooms, tomato, bok
choy, kaffir lime leaves, and sugar. Simmer for 3-4 minutes.
- 3Stir
through the chopped chilli, fish sauce and another can of coconut milk
if needed. Heat for another minute. Remove kaffir lime leaves and add
coriander leaves. At this point you can squeeze the lime or lemon juice either into the boiling soup or into the bowls before serving the dish up! Serve as a soup or over rice for a fuller tummy.