Chicken Coconut Soup with Lemongrass
4 - 6 servings
Quick easy soup to make and great all year round as not a heavy soup so perfect for a summer evening.
In saucepan, combine stock, ginger, lemon grass and lime zest.
Slowly bring to the boil then let it simmer for approx. 2 mins.
Reduce heat and add coconut milk warm then add lime juice, fish sauce, sugar and chillies, simmer for 5 minutes.
Add mushrooms and chicken cook for about 3 mins.
Serve in warm bowls garnished with coriander and extra chillies if you like extra spice.
Crusty rolls, or for a Chinese feel prawn crackers.
500ml good chicken Stock
1/4" root ginger chopped
1 lemongrass stalk bashed
Zest of 1/2 large lime
1/4 cup of lime juice
400g cans coconut milk
1 tab Fish Sauce
1 tab light brown sugar
500g cooked chicken cut into small pieces
225g mushrooms cleaned and sliced
Sliced chilli to taste
GARNISH - Coriander