Ginger, Chicken and Coconut Soup
Cuisine: British
Author: Epicurus.com Kitchens
Ingredients
  • 750 ml (l 1/4 pints) 3 Cups coconut milk
  • 475 ml (16 fluid ounces) 2 Cups chicken stock
  • 4 stalks lemon grass, bruised and chopped
  • 2.5 cm (1 inch) piece galangal, thinly sliced
  • 10 black peppercorns, crushed
  • 10 kaffir lime leaves, torn
  • 300 g (11 ounces) boneless chicken, cut into thin strips
  • 115 g (4 ounces) button mushrooms
  • 50 g (2 ounces) baby corn
  • 60 ml (4 Tablespoons) lime juice
  • 45 ml (3 Tablespoons) fish sauce
  • 2 red chillies, chopped, to garnish
  • chopped spring onions, to garnish
  • coriander leaves, to garnish
Instructions
  1. Strain the stock into a clean pan. Return to the heat, then add the chicken, button mushrooms and baby corn. Cook for about 5 to 7 minutes or until the chicken is cooked.
  2. Stir in the lime juice, fish sauce to taste and the rest of the lime leaves.
  3. Serve hot, garnished with red chillies, spring onions and coriander.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/ginger-chicken-and-coconut-soup/60224/