Ingredients Jump to Instructions ↓

  1. 400 ml coconut milk

  2. 400 ml chicken stock

  3. 3 small shallots , finely sliced

  4. 3 sticks lemongrass , brown ends trimmed

  5. 5 coriander roots , (see Cook's note)

  6. 4 cm galangal , peeled and sliced (see Cook's note)

  7. 7-8 Thai bird's eye chillies

  8. 4-5 fresh lime leaves , (see Cook's note)

  9. 1 tbsp palm sugar , (see Cook's note) or soft light brown sugar

  10. 1 skinless chicken breast , cut into 1cm-thick slices

  11. 100 g chanterelle mushrooms , or other wild or button mushrooms

  12. 5 baby sweetcorn

  13. 1-2 tsp fish sauce , or to taste

  14. 1 lime , juice only, or to taste

  15. small handful coriander leaves

Instructions Jump to Ingredients ↑

  1. Pour the coconut milk and chicken stock into a saucepan, place over a medium-high heat and bring to a simmer.

  2. Tip the shallots, lemongrass, coriander roots, galangal and chilies into a pestle and mortar and bash a few times to bruise the ingredients. Add these to the pan, along with the lime leaves, and bring back to a simmer.

  3. Stir in half the palm sugar and taste. Continue adding the rest of the palm sugar until the soup tastes slightly sweet.

  4. Tip in the chicken, chanterelles and corn and simmer for 5 minutes or until the chicken is opaque and cooked through.

  5. Add some of the fish sauce and lime juice and taste again. Add more palm sugar, fish sauce and lime juice until you have an even balance of sweet, salty and sour.

  6. Ladle the soup into warm serving bowls and scatter over the fresh coriander leaves.


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