Hot & sour coconut soup

• Thai fragrant rice↗100g g
• chicken stock↗1.2l l

  or vegetable stock

• lemongrass1stalk of

  thinly sliced

• finely chopped galangal or root ginger1 tbsp tbsp
• fresh or freeze-dried kaffir lime leaves4

  chopped or crumbled

• red chillies↗2

  deseeded and finely chopped

• skinless boneless chicken↗250g g

  breast, thinly sliced

• chestnut mushroom↗175g g

  sliced

• cherry tomato↗200g g

  halved

• lime juice↗1 tbsp tbsp
• fish sauce↗2 tbsp tbsp

  (nam pla)

• coconut cream↗200ml carton ml

  200ml carton

• fresh coriandera handful of

  chopped

Step-by-step instructions

1. 1

   Cook the rice in boiling salted water for about 10 minutes, until tender, then drain and set aside.

2. 2

   Meanwhile, heat the stock in a large pan, add the lemongrass, galangal or ginger, lime leaves and chillies and simmer for 5 minutes. Add the chicken and mushrooms and simmer for a further 5 minutes. Stir in the tomatoes, lime juice, fish sauce and coconut cream and simmer for 5 minutes more. Scatter over the coriander and serve each portion with a little cooked rice spooned in.