Galangal, Chicken and Coconut Soup from Thai Food and Cooking by Judy Bastyra and Becky Johnson

Name: Galangal, Chicken and Coconut Soup from Thai Food and Cooking by Judy Bastyra and Becky Johnson
Ingredients: chopped fresh red chillies, spring onions (scallions) and fresh coriander (cilantro) leaves, to garnish; 10 kaffir lime leaves, torn; 300 g/11 oz skinless, boneless chicken breast portions, cut into thin strips; 115 g/4 oz/1 cup button (white) mushrooms, halved if large; 50 g/2 oz/½ cup baby corn cobs, quartered lengthways; 60 ml/4 tbsp fresh lime juice; 45 ml/3 tbsp Thai fish sauce; 4 lemon grass stalks, roots trimmed; 2 x 400 ml/14 fl oz cans coconut milk; 475 ml/16 fl oz/2 cups chicken stock; 2 1/2 cm/1 in piece fresh galangal, peeled and thinly sliced; 10 black peppercorns, crushed

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This aromatic soup is rich with coconut milk and intensely flavoured with galangal, lemon grass and kaffir lime leaves.

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Ingredients

chopped fresh red chillies, spring onions (scallions) and fresh coriander (cilantro) leaves, to garnish
10 kaffir lime leaves, torn
300 g/11 oz skinless, boneless chicken breast portions, cut into thin strips
115 g/4 oz/1 cup button (white) mushrooms, halved if large
50 g/2 oz/½ cup baby corn cobs, quartered lengthways
60 ml/4 tbsp fresh lime juice
45 ml/3 tbsp Thai fish sauce
4 lemon grass stalks, roots trimmed
2 x 400 ml/14 fl oz cans coconut milk
475 ml/16 fl oz/2 cups chicken stock
2 1/2 cm/1 in piece fresh galangal, peeled and thinly sliced
10 black peppercorns, crushed