Coconut, Galangal & Chicken Soup
- Preparation time
- 10 minutes
- Cooking time
- 15 minutes
- 400 ml (14 fl oz) can coconut milk
- 2 x 12 cm (5 inch) stalks lemon grass, bruised, sliced diagonally
- 5 cm (2 inches) galangal, thinly scraped, finely sliced
- 2 shallots, cut in half
- 10 black peppercorns, crushed
- 425 g (14 oz) skinless chicken fillets, finely sliced
- 2 tablespoons fish sauce
- 25 g (1 oz) coconut, palm or brown sugar, or 2 tablespoons clear honey
- 150 g (5 oz) mixed mushrooms (such as oyster, shiitake and button)
- 3 tablespoons lime juice
- 2–3 kaffir lime leaves, torn in half
- 2–3 small bird's-eye red chillies, lightly bruised
- 4 cherry tomatoes, with calix left on if possible
- coriander leaves, to garnish
Put the coconut milk, lemon grass, galangal, shallots and peppercorns in a saucepan over a medium heat and bring to the boil.
Add the chicken, fish sauce and sugar or honey and simmer, stirring constantly, for 4–5 minutes or until the chicken is cooked.
Cut the mushrooms in half if large and discard any hard stems, then add to the saucepan and simmer for another 2–3 minutes. Add the lime juice, kaffir lime leaves and chillies. Taste and adjust the seasoning (this dish is not meant to be overwhelmingly hot, but to have a sweet, salty and sour taste). Add the cherry tomatoes in the last few seconds, taking care not to let them lose their shape.
Spoon into a serving bowl and garnish with a few coriander leaves.