Coconut milk, lemon grass and fish sauce will captivate your senses in this aromatic Thai soup.
- Combine stock, coconut milk, lemon grass, kaffir lime leaves and ginger in a saucepan over medium-low heat. Simmer, covered, for 1 hour. Set aside for 5 minutes to cool slightly.
- Place a fine sieve over a large bowl. Ladle stock mixture into the sieve and drain. Discard lemon grass mixture left in the sieve. Return stock to saucepan.
- Place saucepan over medium heat. Add chicken, mushrooms, fish sauce, lime juice and sugar, and cook, stirring occasionally, for 5 minutes. Add snow peas and cook for 1 minute or until snow peas are bright green and tender crisp.
- Ladle soup among serving bowls. Top with bean sprouts, shallots and coriander leaves. Serve immediately.
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