Ingredients:
Chicken Breast – 1, small, whole, boneless, skinless, poached, shredded
Fish Sauce – 1 1/2 tblsp
Lemon Slices – 1/4 cup, including peeled
Red Chillies – 3/4 tsp, seeded, chopped
Sugar – 3/4 tsp
Coconut Milk – 3/4 cup
Chicken Stock or Water – 1 cup
Lemongrass – 1 1/2 tsp, peeled, chopped
Straw Mushrooms – 1/2 cup
Ginger – 1/2 tblsp, minced
Spring Onions – 1, finely sliced
Method:
1. In a bowl combine the lemon, fish sauce, red chillies, spring onions and sugar.
2. Mix well and keep aside.
3. Add the coconut milk, chicken stock, lemongrass, ginger and mushrooms in a pan.
4. Place the pan over medium heat and bring to a boil.
5. Reduce heat and simmer for 20 minutes.
6. Add the chicken and the lemon-fish sauce mixture.
7. Cook till the soup is hot.
8. Pour into soup bowls and serve hot.
Note: image is for illustration purposes only and not that of the actual recipe.
