Vietnamese Coconut Chicken Soup - cooking recipe

Ingredients

2 (14 fl oz) cans coconut milk
4 cups chicken stock
6 None kaffir lime leaves, torn
2 inch piece fresh ginger, peeled, thinly sliced
1 None lemongrass stalk, pale section only, halved lengthwise, bruised
2 None small red chilies, thinly sliced
14 oz pumpkin, cut into 1/2 inch pieces
14 oz chicken breast, thinly sliced
4 cups broccoli, cut into small florets
1 tbsp fish sauce
1 tsp brown sugar
None None bean sprouts and cilantro sprigs, to serve

Preparation

Combine coconut milk and stock in a large saucepan over moderate heat. Bring to a boil. Add lime leaves, ginger, lemongrass and chilies. Reduce heat and simmer, covered, for 7 mins. Add pumpkin and cook, covered, for 3 mins.
Add chicken and simmer, uncovered, for 5 mins. Add broccoli and simmer for 3 mins more or until chicken is cooked and vegetables are tender.
Stir in fish sauce and sugar. Ladle soup into bowls. Serve topped with bean sprouts and cilantro sprigs.