Thai coconut chicken soup

This delicious Thai-style soup is quick and easy to make.

Recipe «Thai coconut chicken soup» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1 litre chicken stock, 2 x 270ml cans coconut milk, 1 lemongrass stalk, trimmed, bruised, quartered, 8 slices fresh galangal, 4 kaffir lime leaves, torn , 2 small red chillies, halved lengthways, 1 1/2 cups skinless shredded roast chicken, 100g button mushrooms, halved , 1 tbsp fish sauce, 1/4 cup lime juice, 1 tbsp brown sugar, 1/4 cup fresh coriander leaves.

Ingredients:

• 1 litre chicken stock 
• 2 x 270ml cans coconut milk 
• 1 lemongrass stalk, trimmed, bruised, quartered 
• 8 slices fresh galangal 
• 4 kaffir lime leaves, torn 
• 2 small red chillies, halved lengthways 
• 1 1/2 cups skinless shredded roast chicken 
• 100g button mushrooms, halved 
• 1 tbsp fish sauce 
• 1/4 cup lime juice 
• 1 tbsp brown sugar 
• 1/4 cup fresh coriander leaves 

Instructions

1. Place stock, coconut milk, lemongrass, galangal, lime leaves and chilli in a large saucepan. Bring to the boil over medium heat. Reduce heat to low. Simmer, covered, for 15 minutes. Remove lemongrass, lime leaves, galangal and chilli.
2. Add chicken, mushroom, fish sauce, lime juice and sugar to pan. Simmer for 3 to 4 minutes or until mushroom has softened.
3. Spoon soup into bowls. Serve topped with coriander.