Spicy Chicken Soup With Hints Of Lemongrass And Coconut Milk - cooking recipe

Ingredients

400 g chicken breasts, sliced into strips seasoned with
1 teaspoon fish sauce
1 teaspoon sesame oil
1 teaspoon cornflour
1 (400 g) can button mushrooms
Soup flavouring
1 cup good chicken stock
2 stalks lemongrass, sliced
3 kaffir lime leaves, shredded
1 large onion, sliced
1 (200 ml) can coconut milk, diluted to give 4 cups
6 birds eye chiles, bruised
4 tablespoons lime juice
3 tablespoons fish sauce
1/2 teaspoon sugar
1 -2 teaspoon salt, to taste
Garnishing
1 sprig coriander leaves

Preparation

Place stock in a pot and add lemon grass,kaffir lime leaves,and onions.
Bring to boil over medium heat.
Add the mushrooms,chicken,lime juice,fish sauce,sugar and salt.
Cook slowly uncovered for 10 minutes then add coconut milk and chillies.
Bring to almost a boil,stirring frequently,then remove from heat and serve,garnishing with the coriander sprigs.