Coconut and chicken broth
( SERVES 6 )
This soup has a lovely base that can be used with many different ingredients. In this case I've used chicken, but you could also use seafood, strips of white fish, slivers of fresh salmon or prawns. You could make it vegetarian (use vegetable stock) or make it more substantial by adding noodles or cooked rice.
- Place the first 6 ingredients into a large saucepan, bring to the boil then reduce to a simmer for 5 minutes.
- Add the mushrooms and chicken, cook a further 5 minutes. Check that the chicken strips are cooked through.
- Add the fish sauce, lime juice and brown sugar and taste. Season if required.
- Divide the broth between your bowls and garnish with chopped coriander.