Thai Chicken and Coconut Milk Soup
12 - 15 minutes
2 - 4 people
600 g Chicken breast cut into bite sized pieces
2 tins of coconut milk
6 thin slices of Galangal
A pinch of ground fenugreek
6 Kaffir lime leaves
1 pack of brown button mushrooms
1 teaspoon salt
2 teaspoon palm sugar
2 dessert spoons lime juice
2 stalks of lemon grass
1 dessert spoons sunflower oil
I always start this with the chicken breast as I like to cut away any sinew or fat. On a separate chopping board, you can then prepare the vegetables.
With the button mushrooms, use a brush to brush off any soil then remove the stalks and cut into cubes. In the Saucepan you will use for the soup, add the tablespoon of sunflower oil and fry the mushrooms for about 3 minutes, stirring constantly. Once cooked remove and set aside.
Empty the contents of the coconut milk tins into the saucepan and bring to the boil. Add the chicken, lemon grass, galangal and salt and cook for about 5 minutes. Now add the palm sugar, pinch of fenugreek, lime juice, mushrooms and kaffir lime leaves and cook for another 3 minutes then serve.