You can make this soup with fish or prawns or as a vegetarian option by substituting the chicken stock with fish or vegetable stock. A few softened rice noodles will extend this dish.
Serves 4
• 4-6 cups chicken stock
• 1 stalk lemongrass , minced
• 3 cloves garlic, minced
• 3 kaffir lime leaves
• 2 red chillies, finely sliced, or substitute with ½ to ¾ tsp dried crushed chilli
• A generous handful of fresh button mushrooms, sliced thinly
• 2 chicken breasts , sliced into thin strips
• ½ can of coconut milk
• 1 Tbsp freshly-squeezed lime juice
• 3 Tbsp fish sauce
• 1/3 cup fresh coriander, roughly chopped
You could also add other strips of vegetables such as broccoli, carrot, spring onion, snow peas and beans.
1. Pour stock into a deep cooking pot and bring to a boil.