THAI COCONUT & MUSHROOM SOUP

This is my version of the classic Thai soup Tom Kha Gai. One trip to the Asian grocers will provide you with enough lemongrass, chilies, galangal and lime leaves for several batches (all these freeze nicely), but you can make this soup with less exotic ingredients if you want to try this bright, warm soup right away.

4 stalks lemongrass (or 2 teaspoons lemon zest)

2 red chilies (Thai bird’s-eye chilies are best) (more for optional garnish)

2 cans (400 ml each) coconut milk

2 cups (500 ml) chicken stock

1 two-inch piece galangal or fresh ginger root, sliced in 1/4 inch rounds

4 lime leaves, torn (optional)

12 ounces (340 grams) boneless, skinless

chicken breast, cut in thin strips

8 ounces (226 grams) mushrooms (shiitake work well), cut into bite-sized pieces

1/4 cup (60 ml) fresh lime juice

1 tablespoon (15 ml) fish sauce

Finely chopped fresh cilantro, for garnish

1. Trim the roots and tough green tops from the lemongrass stalks, leaving a good four-inch bulb. Peel off the tough outer leaves, then smash the bulbs with the flat of a chef’s knife or a mallet. Set aside.

2. Heat a heavy saucepan until hot. Add the chilies and cook until they begin to brown. Add the coconut milk, chicken stock, galangal, lime leaves and smashed lemongrass. Bring to a boil, then reduce to a simmer for 10 minutes to allow flavours to infuse.

3. Using a slotted spoon, remove the spices from the broth. Add the chicken and mushrooms. Simmer for five to eight minutes, or until the chicken is cooked and the mushrooms are tender.

4. Stir in the lime juice and fish sauce. Ladle into bowls. Garnish with chopped cilantro. If you like extra heat, add a couple of sliced red chilies. Serve immediately.

Serves 6