Chicken and Coconut Mild Soup
1 stalk lemongrass, white part only, sliced
6 coriander roots, finely chopped
1 teaspoon finely grated ginger
1 1/2 cups chicken stock
3 1/2 cups coconut milk
2 chicken breast fillets, thinly sliced
1 long red chilli, seeded and finely chopped
1 tablespoon lime juice
1 tablespoon fish sauce
1 teaspoon brown sugar
2 tablespoon coriander leaves
Place lemongrass, coriander root, ginger, stock and coconut milk in a saucepan over medium heat, simmer for 4 minutes. Add the chicken, chilli, lime juice, fish sauce and sugar. Cook for 3 minutes or until chicken is cooked through. Stir through coriander leaves.
Serves 4
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