Ingredients:
- 4 lemongrass stalks, roots trimmed
- 1-3/4 cups canned coconut milk (you can substitute with "light" variety if you like)
- 2 cups chicken stock
- 1-inch piece galangal (ginger), peeled and thinly sliced
- 10 black peppercorns, crushed
- 10 kaffir lime leaves, torn
- 11 ounces skinless bonesless chicken breasts, cut into thin strips
- 1 cup button mushrooms
- 1/2 cup baby corn cobs, quartered lengthwise
- 4 tablespoons lime juice
- 3 tablespoons nam pla (fish sauce)
- Garnish with chopped fresh red chiles, scallions and fresh cilantro leaves
Directions:
- Cut off the lower 2 inches from each lemongrass stalk and chop it finely. Bruise the remaining pieces of stalk. Bring the coconut milk and chicken stock to a boil in a large pan. Add all the lemongrass, galangal, peppercorns and half the lime leaves. Lower the heat and simmer gently for 10 minutes. Strain into a clean pan.
- Return the soup to the heat, then add the chicken, mushrooms and corn. Simmer for 5-7 minutes or until the chicken is cooked.
- Stir in the lime juice and nam pla (fish sauce), then add the remaining lime leaves. Serve hot, garnished with chiles, scallions and cilantro as desired.
Enjoy! You can serve this with a side dish of aromatic rice and fresh, steamed brocoli for a complete meal.
Source: http://HomeChef.blogspot.com
Copyright M. A. Webb, 2004-2006. All Rights Reserved
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