Chicken Soup with Coconut Cream and Lemongrass
Description
This is an intensely flavoured soup that doesn't require hours of cooking for the flavours to develop. The fragrant broth is best eaten immediately and that suits me just fine.
Method
Place the coconut cream, stock, water, lemongrass, ginger and kaffir lime leaves into a large saucepan. Bring to the boil and simmer for 5 minutes. If preferred, strain the broth at this point and discard the lemongrass, kaffir lime leaves and ginger. If you leave them in the broth, remember to tell your guests those bits are for flavour only and are not to be eaten.
Add the chicken, tomatoes, mushrooms and chilli to the saucepan. Simmer for 10 minutes or until the chicken is just cooked. Add the lime juice and fish sauce and stir to combine.
Ladle into bowls, garnish with coriander and serve immediately.
SERVES 4 AS A STARTER