1 can Coconut Milk
500ml Chicken Stock
3 Spring Onions
1 inch of fresh Ginger – sliced
1 stalk Lemon Grass – cut into pieces and ‘smashed’ to release oils
2 chicken breasts or 4 chicken thighs – chopped into small pieces
150g diced mushrooms
Juice of 1/2 fresh Lime
1 tablespoon Fish Sauce
1 teaspoon Palm Sugar (or brown sugar)
1 teaspoon Chilli Paste
small bunch of Corriander
Add the cocunut milk, chicken stock, ginger, lemon grass to a medium saucepan and bring to the boil. Simmer for 5 minutes, remove and discard the ginger and lemon grass.
Add the chicken, mushrooms, lime juice, chilli paste, fish sauce, chopped spring onions and the chopped stalks of the corriander (keep the leaves for later).
Simmer for 10 minutes until the chicken is cooked.
Blend the soup with a stick blender and serve in cups, garnish with chopped corriander leaves.
Alternatively, you can miss out the blending and serve a more chunky soup (though I do suggest chopping the ingredients finely for this.