Thai Coconut and Chicken Soup

Ingredients

• 250 grams boneless chicken, cut into ½ inch pieces
• 2 cups coconut milk
• 1 teaspoon oil
• 1 inch galangal sliced
• ½ inch lemon grass, roughly chopped
• 2-3 birds eye chillies, roughly chopped
• Salt to taste
• 2 cups chicken stock
• 1-2 lime leaves
• 1 tablespoon fresh coriander leaves, finely chopped
• Juice of ½ lemon
• Spring onion greens, roughly chopped for garnishing

Method

1. Heat oil in a non-stick pan, add galangal and lemongrass and sauté for half a minute. Add chillies, chicken and salt and toss to mix. Add chicken stock and mix well. Tear lime leaves and add and bring to a boil. Remove scum from the top.
2. Add coconut milk and coriander leaves. Cook on low heat for 2-3 minutes. Switch off the heat. Add lemon juice and mix well.
3. Garnish with spring onion greens and serve piping hot.