Chicken Coconut Soup

ingredients

4 persons

1 liter of chicken stock
1 can (400 ml) full-fat coconut milk
8 thin slices of fresh ginger
6 stalks of lemongrass, outer tough parts removed and lightly bruised with the back of a knife
4 tsp The Spice Club Thai spice mix
2 tablespoons granulated sugar (optional)
1 onion, thinly sliced
500 grams skinless chicken fillet, cut into cubes
250 grams chestnut mushrooms, cleaned and thinly sliced
5 tablespoons fish sauce (optional)
Salt and pepper to taste
2 teaspoons grated lime zest
120 ml fresh lime juice (from 4 limes)
300g white rice
The Spice Club Coco & Hazel (for garnish)

preparation

In a large stockpot, combine the chicken stock, coconut milk, slices of ginger or galangal, bruised lemongrass, Thai spice blend, and granulated sugar. Bring to a boil over medium heat and simmer for 10 minutes.
Add the thinly sliced onion, chicken breast and chestnut mushrooms to the soup and simmer for a further 5-7 minutes, or until the chicken is cooked through and the mushrooms are soft.
Stir the fish sauce, salt, pepper, grated lime peel and lime juice into the soup. Taste and add more salt and pepper to taste if necessary.
Serve the Thai coconut soup warm, garnished with The Spice Club Coco & Hazel, fresh herbs such as coriander or basil, and serve the cooked white rice separately.

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