This soup is one of the most well known soups in Thailand. It has a creamy consistency and has a lovely lemony flavour to it. It is not as spicy as the hot and sour prawn soup but you can add extra chillies if you want. If you do not want to make the soup so rich and creamy then you can use equal quantities of thick and thin coconut milk.
|300||g||chicken breast ( sliced)|
|500||ml||thick coconut milk|
|250||ml||thin coconut milk|
|5||sli||thin ginza (cut in half)|
|2||lemongrass (lower 1/3 only, sliced into 2 cm (1 inch) pieces)|
|4||shallots ( sliced)|
|10||chillies (small, cut in ½ lengthways)|
|200||g||straw mushrooms (cut in half)|
|3||kaffir lime leaves (torn into pieces discarding the stem)|
|10||g||coriander leaves ( chopped)|
|2||spring onions (sliced - optional)|
Put the thick and thin coconut milk into a wok on a high heat. Add the ginza, lemongrass, shallots, chillies and mushrooms and bring to the boil. Simmer for about 3-5 minutes and add the chicken and stir. Then add the fish sauce and kaffir lime leaves and bring back to the boil. Add half the coriander leaves and turn off the heat. Stir in the lime juice. Serve garnished with the remaining coriander leaves and spring onions.