Soups Recipes - Chicken and Ginger Soup Recipe

Ingredients

• 4 lemon grass stalks, roots trimmed

• 2 x 400ml/14fl oz cans coconut milk

• 475ml/2 cups chicken stock

• 2.5cm/1 in piece root ginger, peeled and thinly sliced

• 10 black peppercorns, crushed

• 10 kaffir lime leaves, torn

• 300g/11oz skinless boneless chicken breast portions, cut into thin strips

• 115g/4oz/1 cup button (white) mushrooms

• 50g/2oz/1/2 cup baby corn cobs, quartered lengthways

• 60ml/4 tbsp lime juice

• 45ml/3 tbsp fish sauce

• chopped fresh red chilies, spring onions (scallions) and fresh coriander (cilantro) leaves, to garnish

Serves 4-6

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Method:

1. Cut off the lower 5cm/2in from each lemon grass stalk and chop it finely.

2. Bruise the remaining pieces of stalk Bring the coconut milk and chicken stock to the boil in a large pan.

3. Add all the lemon grass, the ginger, peppercorns and half the lime leaves, lower the heat and simmer gently for 10 minutes. Strain into a clean pan.

4. Return the soup to the heat, then add the chicken, mushrooms and corn. Simmer for 5-7 minutes or until the chicken is cooked.

5. Stir in the lime juice and fish sauce, then add the remaining lime leaves. Serve hot, garnished with chilies, spring onions and coriander.

Cook's Tip: Store root ginger in the freezer. It thaws rapidly or can be shaved or grated while frozen.