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Fragrant Thai Soup

A warming Galangal, chicken and coconut soup perfect for cold days

Course: Soup
Servings: 4
Author: Judy Bastyra and Becky Johnson
Ingredients
  • 4 lemon grass stalks roots trimmed

  • 2 x 400ml cans coconut milk use half fat if you want it to be less lardy
  • 475 ml chicken stock

  • 2.5 cm piece of fresh galangal peeled and thinly sliced
  • 10 black peppercorns crushed
  • 10 kaffir lime leaves torn
  • 300 g skinless, boneless chicken breast portions cut into thin strips (I used leftover roast chicken morsels)

  • 115 g button mushrooms
  • 50 g baby corn quartered lengthways
  • 60 ml fresh lime juice
  • 3 tbsp Thai Fish Sauce
  • chopped fresh red chillies, spring onions and coriander leaves to garnish
Instructions

  1. Cut off the lower 5cm from each lemon grass stalk and chop finely. Bruise the remaining pieces of stalk.  

  2. Bring the coconut milk and chicken stock to the boil in a large pan over a medium heat.

  3. Add the chopped and bruised lemon grass, the galangal, peppercorns and half the kaffir lime leaves, reduce the heat to low and simmer gently for 10 minutes. Strain the soup into a clean pan.

  4. Return the soup to a low heat, then stir in the chicken strips, mushrooms and corn. Simmer gently, stirring occasionally, for 5-7 mins, or until the chicken is cooked.

  5. Stir in the lime juice and fish sauce, then add the remaining lime leaves. Ladle into warm bowls and serve, garnished with chopped chillis, spring onions and coriander leaves.