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Chicken, Ginger, Coconut Soup




Source of Recipe


Dr Delicious


List of Ingredients




3 cups coconut milk

2 cups chicken stock

4 lemongrass stalks, bruised and chopped

1 inch piece ginger root, finely sliced

10 black peppercorns, crushed

10 kaffir lime leaves, torn

2 1/2 cups skinless, boneless chicken cut into thin strips

1 1/2 cups white mushrooms

1/2 cup baby corn cobs

4 tablespoons lime juice

3 tablespoons fish sauce



For the Garnish

2 red chilies, chopped

3 to 4 scallions, chopped

Chopped fresh cilantro


Recipe



Bring the coconut milk and chicken stock to a boil in a saucepan. Add the lemongrass, ginger, peppercorns, and half the kaffir lime leaves. Lower the heat and simmer for 10 minutes. Strain the stock into a clean pan. Return to the heat, add the chicken, white mushrooms, and baby corn. Simmer for 5 to 7 minutes until the chicken is cooked through. Stir in the lime juice, fish sauce to taste, and the rest of the lime leaves. Serve hot garnished with red chilies, scallions, and cilantro. Serves 4.