Ginger, Chicken And Coconut Soup

Ingredients 

• 1 1/2 cups coconut milk
• 2 boneless chicken breasts, cut into thin strips
• 1 inch pieces galangal, peeled and sliced
• 1 tablespoon oil
• 4 garlic cloves, peeled and crushed
• 2 tablespoons lemon grass stock, chopped
• 10 black peppercorns
• 2 cups chicken stock
• 8 kaffir lime leaves, torn
• 10-12 button mushrooms sliced
• 6-8 babycorns quartered
• 2 tablespoons fish sauce
• 2-3 fresh red chillies chopped
• 2-3 stalks Spring onions with greens sliced

Method

1. Heat oil in a wok, add garlic, galangal, lemon grass and peppercorns and sauté till fragrant. Add the stock, coconut milk and lemon leaves and let it come to a boil.
2. Reduce heat and simmer for ten minutes. Strain into a clean pan Return the soup to the heat, add chicken, mushrooms and corn. Simmer for fifteen minutes or till the chicken is cooked.
3. Stir in fish sauce, red chillies, spring onion greens and remove from the heat. Serve hot.

Nutrition Info