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This soup is creamy, sour and salty and is a really hearty comfort food, and is ready in 15 minutes.
In this recipe we have used basic white mushrooms, but you could use oyster mushrooms. We have also used chicken breast, but you could substitute this for any other kind of chicken.
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Special Cooking Equipment Used
Step 1: Add 1 cup of water to a pot, followed by 1 tbsp of chopped coriander stalks, 1 sliced galangal root, 6 kaffir lime leaves and 2 sliced lemongrass. Heat on a high heat, and once the water starts to boil, add 1 chicken stock cube, and stir until the stock cube has dissolved.
Step 2: Now add 1 1/2 cup of coconut milk, and stir into the soup. Once the soup starts bubbling, add 250g of sliced chicken breast and mix the chicken into the soup.
Step 3: Simmer for about 1 to 2 minutes until the chicken begins to cook, then add 2 tbsp fish sauce, 3 tbsp lime juice, and 1 tbsp sugar, and mix in thoroughly. If you want to keep the soup looking really white, use salt instead of fish sauce. Simmer for about 2 more minutes.
Step 4: By now the chicken should be almost cooked, so finish by adding 1 cup of sliced white mushrooms, and mixing in with the soup. Cook for a final 2 minutes or so, as we don’t want the mushrooms to be overcooked, and then serve and enjoy!
We had ours served with steamed rice, but you could have it on its own if you prefer. We do hope you enjoyed the recipe, let us know in the comments what you think!
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