This wonderful soup is incredibly good for you: the garlic stimulates circulation and boosts the immune system; the coriander is full of antioxidants; and the lemongrass is good for the digestion.
Ingredients (serves 4 – 55 min)
750ml chicken stock
4cm fresh ginger
330ml coconut cream
150g chestnut mushrooms
2 small red chillis
1 stalk lemongrass
3 lime leaves
1 spring onion
1 tbsp fish sauce
Place the chicken stock in a saucepan and heat on low heat. Chop the ginger, chilies and lemongrass into pieces and add to the broth, together with the lime leaves. Gently simmer for 30 minutes.
Using a slotted spoon, gently remove the seasonings from the broth. Chop the chicken into cubes and place in the broth. Add the coconut cream and fish sauce and stir. Add thinly sliced mushrooms. Bring to the boil and simmer for 10 minutes, until the chicken and mushrooms are cooked. Season with fish sauce.
Cut the chili and spring onion into thin rings; chop the lime into wedges. Ladle the soup into bowls, add a squeeze of lime and garnish with the spring onion, chili and coriander leaves.