Chicken, ginger and mushroom soup

Name: Chicken, ginger and mushroom soup
Cuisine: Thai
Ingredients: 2 tablespoons Thai fish sauce (nam pla); 1 tablespoon Demerara or palm sugar; 150 g/5 oz straw mushrooms; 2 tablespoons Thai fish sauce (nam pla); juice of 2 limes; 200 g / 7 oz cherry tomatoes; 6 kaffir lime leaves, chopped, or 1 tablespoon lime zest; 6 kaffir lime leaves, chopped, or 1 tablespoon lime zest; fresh coriander leaves, to garnish; 2 large, fresh red chillies, deseeded and finely sliced; 750 ml/1¼ pints coconut milk; 5 cm/2 inch piece fresh root ginger, peeled and sliced; 400 g/14 oz skinless chicken breast fillets, cut into slices; 1 tablespoon Demerara or palm sugar; 2 fresh lemon grass stalks, crushed; 4 red shallots, peeled and cut into quarters

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

750 ml/1¼ pints coconut milk
5 cm/2 i

Asia
Europe
Thailand
France
Italy
Soup
Starter
Gluten-free

Method

Put the coconut milk, ginger, lemon grass and shallots in a large saucepan and bring to the boil. Reduce the heat to a simmer, add the chicken, sugar and fish sauce and cook for 5 minutes or so, or until the chicken is cooked through.
Add the mushrooms and tomatoes and cook for a further 3–4 minutes.
Add the lime juice, lime leaves or zest and the chilli