| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Grains, Dairy |
|
Sainsbury9, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 2 |
lg |
Chicken breasts; on the bone |
| 1 1/4 |
l |
Cold water; (2 pints) |
| 4 |
|
Lemon grass; washed and bruised |
| 10 |
|
Cm; (4 inch) piece of |
|
|
; galingale, peeled |
|
|
; and sliced |
| 4 |
|
Kaffir lime leaves |
| 3 |
|
Shallots or 1 medium-size onion; sliced |
| 3 |
sm |
Dried red chillies |
| 125 |
g |
Fresh shiitake or oyster mushrooms; sliced thinly (4oz) |
| 4 |
tb |
Lime juice or lemon juice |
| 1 |
tb |
Fish sauce |
|
|
A large pinch of chilli powder |
| 1 |
|
125 millilit coconut milk; (4 fl oz) |
| 3 |
tb |
Chopped fresh basil |
|
|
Salt to taste |
INSTRUCTIONS
FOR THE STOCK
TO FINISH THE SOUP
Put all the ingredients for the stock in a saucepan, boil for 15
minutes, then take out the chicken breasts.
Bone and skin the breasts, slice them thinly and keep them aside. Put
the bones and the skin back into the stockpot and continue cooking
the stock for 30 minutes.
Strain the stock through a fine sieve into another saucepan. You
should have about 900ml (1 1/2 pints). Bring it back to the boil add
the chicken, mushrooms and the rest of the ingredients, except the
coconut milk and basil. Simmer the mixture for 3 minutes, adjust the
seasoning, and add the coconut milk.
Simmer gently for 3 more minutes stirring most of the time, to
prevent the coconut milk from boiling.
Just before serving, put the basil into the very hot soup, to cook it
just a little.
Serve hot, with the chicken breast and mushrooms divided equally
among the soup bowls.
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