Very Easy Thai Chicken Coconut Soup [1]

950 ml chicken stock1 stalk lemon grass, only the white part, peel off the outer layer.

3 lime leaves roughly torn, no stems

A 3-inchpiece ginger, peeled and thinly sliced

2 small Thai chilies, halved lengthwise

2 garlic cloves, crushed

1 can coconut milk

2 tablespoons fish sauce (nam pla)

1 1/2 teaspoons sugar

4 limes, juiced

1 1/2 cups chopped cooked chicken

salt and pepper

1/4 cup chopped corriander

1

1. Bring the stock to the boil over medium heat add the lemon grass, kaffir lime leaves, ginger, chilies, and garlic.
2

2. Lower the heat to medium-low, cover, and gently simmer for 10 minutes to let the spices infuse the broth.
3

3. Run through a sieve, leaving only the stock.
4

4. Stir in the coconut milk, fish sauce, sugar, lime juice, and chicken.
5

5. Simmer for 5 minutes to heat the chicken through
6

season with salt and pepper.
7

6. Garnish with cilantro.

Cooks Note