Ingredients:
1 litre chicken stock
2 x 270ml cans Ayam coconut milk
1 lemongrass stalk, trimmed, bruised, quartered
8 slices fresh galangal
4 kaffir lime leaves, torn
2 small red chillies, halved lengthways
1 1/2 cups skinless shredded roast chicken (see related recipe)
100g button mushrooms, halved
1 tablespoon fish sauce
1/4 cup lime juice
1 tablespoon brown sugar
1/4 cup fresh coriander leaves
1 litre chicken stock
2 x 270ml cans Ayam coconut milk
1 lemongrass stalk, trimmed, bruised, quartered
8 slices fresh galangal
4 kaffir lime leaves, torn
2 small red chillies, halved lengthways
1 1/2 cups skinless shredded roast chicken (see related recipe)
100g button mushrooms, halved
1 tablespoon fish sauce
1/4 cup lime juice
1 tablespoon brown sugar
1/4 cup fresh coriander leaves
Instructions:
Step 1: Place stock, coconut milk, lemongrass, galangal, lime leaves and chilli in a large saucepan. Bring to the boil over medium heat. Reduce heat to low. Simmer, covered, for 15 minutes. Remove lemongrass, lime leaves, galangal and chilli.
Step 2: Add chicken, mushroom, fish sauce, lime juice and sugar to pan. Simmer for 3 to 4 minutes or until mushroom has softened.
Step 3: Spoon soup into bowls. Serve topped with coriander.
Step 1: Place stock, coconut milk, lemongrass, galangal, lime leaves and chilli in a large saucepan. Bring to the boil over medium heat. Reduce heat to low. Simmer, covered, for 15 minutes. Remove lemongrass, lime leaves, galangal and chilli.
Step 2: Add chicken, mushroom, fish sauce, lime juice and sugar to pan. Simmer for 3 to 4 minutes or until mushroom has softened.
Step 3: Spoon soup into bowls. Serve topped with coriander.
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