Spicy Chicken Soup With Hints Of Lemongrass And Coconut Milk

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 400 g chicken breasts, sliced into strips seasoned with
• 1 teaspoon fish sauce
• 1 teaspoon sesame oil
• 1 teaspoon cornflour
• 1 (400 g) can button mushrooms
• 1 cup good chicken stock
• 2 stalks lemongrass, sliced
• 3 kaffir lime leaves, shredded
• 1 large onion, sliced
• 1 (200 ml) can coconut milk, diluted to give 4 cups
• 6 birds eye chiles, bruised
• 4 tablespoons lime juice
• 3 tablespoons fish sauce
• 1/2 teaspoon sugar
• 1 -2 teaspoon salt, to taste
• 1 sprig coriander leaves

Recipe

• 1 place stock in a pot and add lemon grass,kaffir lime leaves,and onions.
• 2 bring to boil over medium heat.
• 3 add the mushrooms,chicken,lime juice,fish sauce,sugar and salt.
• 4 cook slowly uncovered for 10 minutes then add coconut milk and chillies.
• 5 bring to almost a boil,stirring frequently,then remove from heat and serve,garnishing with the coriander sprigs.