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half of a chicken breast
2.5 cup chicken broth
2 strips lemon zest
1-inch piece of fresh ginger, sliced
3 tbsp fish sauce
2-inch inner stalk lemongrass, minced
1 cup coconut milk
1 can straw mushrooms
fresh coriander leaves for garnish |
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Method :
Slice chicken
into small cubes, and set aside. In a large saucepan over medium heat,
bring to the boil the chicken broth, citrus zest, ginger and fish sauce.
Reduce heat and simmer for 3 minutes. Strain soup and return to pan,
discarding solids. Return to simmer, add lemongrass, chicken and coconut
milk. Cook for 2-3 minutes or until chicken is opaque. Stir in straw
mushrooms and bring to the boil. Immediately remove from heat and serve in
shallow bowls, garnished with whole coriander leaves.
Serves 6
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