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Thai Coconut Soup

 

Ingredients

400g chicken breast fillet, sliced

2 cloves garlic

2 tablespoons mae ploy red curry paste

250ml mae ploy coconut cream

1 tin coconut milk

400ml chicken stock

5 kaffir lime leaves

2 tablespoons lime juice

2 tablespoons fish sauce

100g baby corn

100g straw mushrooms, halved

½ cup fresh coriander

2 small red chilis, sliced

2 stems lemongrass, halved

Method

Pound white part of lemongrass, garlic, curry paste, and 3 kaffir lime leaves in a mortar and pestle to form a paste. Bring coconut cream to the boil in a wok and add paste. Stir and allow to simmer for 5 minutes. Add the coconut milk and stock and return to the boil. Add the chicken, remaining kaffir, lime leaves, and lemongrass. Simmer for 10 minutes or until chicken is cooked.

Stir in the lime juice, fish sauce, baby corn, straw mushrooms, coriander leaves, and chilli. Serve immediately and garnish with finely sliced kaffir lime leaves.

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