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Just a random recipe I got off the internet. It turned out to be delicious!
Ingredients
Makes 2 servings
- 1 litre chicken stock
- 2 chicken breasts, sliced
- 1 tbsp Bart's Lemongrass Paste (or fresh lemongrass if you can be arsed)
- 4 kaffir lime leaves, chopped
- 150g shitake mushrooms, sliced
- 5cm of ginger or galangal, grated
- 3 red chillies, seeded and chopped
- 1 carton of coconut cream
- 2 tbsp lime juice
- 1 tbsp nam pla
- 6 spring onions, chopped
- handful fresh coriander leaves
- handful fresh basil leaves
Preparation
1. In a wide frying pan or wok, sear the chicken in a little oil.
2. Add the mushrooms and fry for a few minutes.
3. Add the chicken stock and cook for 15 minutes (or until the chicken is cooked)
4. Add the lime leaves, chillies, ginger/galangal and cook for a few minutes
5. Add the nam pla, lime juice and coconut cream until the soup achieves your desired blend of creamy/salty/juicy.
6. Serve with a garnish of fresh coriander and basil.
7. If you want to make the soup a main course, add some noodles to the soup in the final minutes of cooking and leave to soak in the soup for the required amount of time for whichever noodle you use.
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