Coconut and chicken broth
( SERVES 6 )

Herald on Sunday 19/3/2012

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Grant Allen

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This soup has a lovely base that can be used with many different ingredients. In this case I've used chicken, but you could also use seafood, strips of white fish, slivers of fresh salmon or prawns. You could make it vegetarian (use vegetable stock) or make it more substantial by adding noodles or cooked rice.

Ingredients

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3 cups	Chicken stock, or use vegetable stock for a vegetarian version
3 cups	Coconut milk
5 cm	Fresh ginger, peeled and slivered
2 stalks	Lemon grass, bruised
2	Red chillies, sliced
6	Kaffir lime leaves
2	Boneless chicken thighs, skinless, sliced very thinly. Or leave out for a vegetarian version.
175 g	Mushrooms, use mixed asian mushrooms or button mushrooms, thinly sliced
¼ cup	Fish sauce
⅓ cup	Lime juice
2 tbsp	Brown sugar
1 handful	Fresh coriander, chopped

Directions

Place the first 6 ingredients into a large saucepan, bring to the boil then reduce to a simmer for 5 minutes.
Add the mushrooms and chicken, cook a further 5 minutes. Check that the chicken strips are cooked through.
Add the fish sauce, lime juice and brown sugar and taste. Season if required.
Divide the broth between your bowls and garnish with chopped coriander.