Coconut and chicken soup
Cooking time: 15 mins
Preparation time: 20 mins
400ml vegetable stock
3 pieces galangal, finely sliced
6 kaffir lime leaves
4 stalks lemongrass, finely sliced
4 coriander root or 20 stems
6 shallots
2 small green chilli
400ml coconut milk
200g sliced chicken breast OR 100g diced silken tofu
1 tbsp fish sauce
1 tbsp sugar
3 tbsp tamarind juice
2 tbsp lemon juice
2 tbsp chilli oil
1. Put the stock in a pan and bring to the boil. Add the galangal, Kaffir lime leaf, lemongrass, crushed coriander, shallot and chilli, Simmer for 1 min, then add the coconut milk and continue to simmer for another 1-2 mins.
2. Add the chicken or tofu, fish sauce, sugar, tamarind and lemon juice - if using chicken, leave to simmer until cooked through.
3. Bring back to the boil, then remove from the heat and serve in a dish topped with the chilli oil.
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By Anna Penniceard
