Thai Chicken And Coconut Soup - cooking recipe

Ingredients

1 stalk lemongrass, cut in half lengthwise
300 g carrots, peeled and coarsely chopped
1 None leek, coarsely chopped
250 g celery, diced
1 bunch coriander, chopped
1 None chicken breast (on the bone with skin, about 650 g)
10 None black peppercorns
1 bunch spring onions, sliced, 1 set aside for garnish
750 g mushrooms, halved
1-2 None red chilli peppers, seeded and finely chopped
3 tbsp sunflower oil
1 can (400ml) coconut milk
1 None kaffir lime leaf
2-4 tbsp soy sauce

Preparation

Put the chicken, celery, carrots, leek, cilantro, lemongrass and peppercorns in a large saucepan. Add 6 cups water, season with salt and pepper and bring to a boil over high heat. Reduce heat to low and simmer for 45 mins until the chicken is cooked through.
Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook for 5 mins, stirring often. Add the coconut milk, scallions, chile peppers and lime and bring to a boil. Reduce heat and simmer for 5-10 mins.
Remove the chicken from the broth and cool. Pour the broth through a fine sieve and discard the solids. Return the broth to the saucepan. Remove the skin and bones from the chicken and dice the meat. Add the coconut milk mixture to the broth along with the diced chicken. Bring to a simmer and warm through. Season with the soy sauce and salt and pepper. Ladle the soup into four bowls, garnish with the reserved scallion and serve.