- 1 pack of 400g chicken breast cut into strips
- 3 cups water
- 2 inches of ginger (peeled and cut into thin discs)
- 2 stalks lemongrass (cut into 2-inch lengths)
- 2 cloves garlic (crushed)
- 1 can of coconut milk (400ml)
- a handful of baby corn (halved lengthwise)
- 1 cup of button mushrooms (halved)
- 1 tbsp fish sauce (nam pla)
- 1 tsp raw sugar or brown sugar (optional)
- 4 makrut lime leaves (one leaf = both segments, torn and bruised lightly)
- 2-3 bird’s eye chillies, or 1 fresh Serrano red chilli (halved lengthwise)
- 2 tbsp lime juice
- sliced red chilli peppers and coriander for garnish
Heat up the chicken stock, add the chicken, lemongrass, ginger and garlic with half of the coconut milk. Bring to a boil again then simmer for another 10 minutes. Stir occasionally. Add the mushrooms, baby corn, fish sauce and sugar. Bring to a boil again then turn to low. Add in the chillies, Makrut lime leaves, and the rest of the coconut milk. Simmer for another 10 minutes. Stir occasionally. Squeeze in lime juice, taste, and adjust seasonings (fish sauce, sugar, lime juice). Serve soup into individual bowls and add garnishing. Have the Thai soup with a bowl of steamed rice, or if you are looking for a stand-alone dish, you can add in rice noodles and more vegetables.
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