1 tsp oil
2 fresh red chillies, finely chopped
2 garlic cloves, crushed
1 large leek, thinly sliced
600ml chicken stock
400ml coconut milk
500g chicken meat, skinned and cut into pieces
2 tbsp Thai fish sauce
1 lemon grass stalk, bruised and split
3cm piece of fresh ginger, peeled and finely chopped
1 tsp sugar
75g frozen peas, thawed
3 tbsp coriander leaves (cilantro), chopped
1. Heat the oil in a large pan, add the chillies and garlic and fry for 2 minutes. Now add the leek and cook for 2 minutes more.
2. Stir the stock into the pan then add the coconut milk, stir to combine and bring the mixture to a boil. Add the chicken and the fish sauce then stir in the lemon grass, ginger and sugar.
3. Bring the mixture to a simmer, cover the pan and cook for 15 minutes or until the chicken is tender. Add the peas, stir to mix and cook for a further 3 minutes.
4. Remove the lemon grass then stir in the coriander leaves. Divide the soup between warmed soup bowls and serve immediately.
Read more: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-thai-chicken-soup-ginger-lime