Ingredients:
Soup or Stock Base
- 3 cups chicken stock, gluten-free if required for diet (750ml)
- 20 g fresh galangal, peeled and sliced thickly
- 2 sticks fresh lemongrass, cut into 5 cm pieces
- 4 kaffir lime leaves
- 2 teaspoons coriander root, and stems (cilantro)
- 500 g chicken thigh fillets or 500 g chicken breast fillets, sliced thinly
- 200 g straw mushrooms, drained and rinsed under clean water
- 1 cup coconut milk
- 4 teaspoons lime juice
- 4 teaspoons fish sauce, gluten-free if required for diet
- 1 teaspoon grated palm sugar or 1 teaspoon brown sugar
Ingredients to add just before serving
- 1/4 cup loosely packed fresh coriander leaves (Cilantro)
- 2 fresh small thai red chilies, seeded and sliced thinly
- 2 fresh kaffir lime leaves, shredded
- 1 stick fresh lemongrass, sliced thinly
Directions:
Prep Time: 15 mins
Total Time: 45 mins
Total Time: 45 mins
- 1 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.
- 2 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.
- 3 Remove from the heat and allow to stand for 10 minutes.
- 4 Strain the stock through muslin or a fine strainer into a large heatproof bowl. Discard the solids.
- 5 Rinse your saucepan.
- 6 Return your stock/soup base to the same saucepan.
- 7 Add chicken and straw mushrooms. Bring to the boil. Reduce heat and simmer uncovered for 5 minutes, or until the chicken is cooked through.
- 8 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.
- 9 Add the remaining ingredients- coriander (cilantro) leaves, red chillies, kaffir lime leaves and the lemon grass slices.
- 10 Serve hot
