Hot & sour coconut soup
- Preparation and cooking time
- Total time
- Ready in 25-30 minutes
- Easy
- Serves 4
Ingredients
- 100g Thai fragrant rice
- 1.2l chicken stock or vegetable stock
- 1stalk of lemongrass, thinly sliced
- 1 tbsp finely chopped galangal or root ginger
- 4 fresh or freeze-dried kaffir lime leaves, chopped or crumbled
- 2 red chillies, deseeded and finely chopped
- 250g skinless boneless chicken breast, thinly sliced
- 175g chestnut mushroom, sliced
- 200g cherry tomato, halved
- 1 tbsp lime juice
- 2 tbsp fish sauce (nam pla)
- 200ml carton coconut cream
- a handful of fresh coriander, chopped
Method
- STEP 1
Cook the rice in boiling salted water for about 10 minutes, until tender, then drain and set aside.
- STEP 2
Meanwhile, heat the stock in a large pan, add the lemongrass, galangal or ginger, lime leaves and chillies and simmer for 5 minutes. Add the chicken and mushrooms and simmer for a further 5 minutes. Stir in the tomatoes, lime juice, fish sauce and coconut cream and simmer for 5 minutes more. Scatter over the coriander and serve each portion with a little cooked rice spooned in.
