Chicken coconut soup recipe

Ingredients

• 3 cups (250 ml) chicken stock
• 3 Kaffir lime leaves, torn
• 3 (2-inch-5 cm) pieces of lemongrass, bruised to help release the flavor
• 2-3 (1-inch-2 cm) pieces of fresh ginger, peeled
• 2 tablespoons fish sauce
• 2 tablespoons fresh squeezed lime juice
• 1-2 Thai chili peppers, thinly chopped (optional)
• 1 cup (75 g) sliced mushrooms
• 2 cans coconut milk
• 2 pounds (1 kg) chicken breasts, thinly sliced
• 2-3 tablespoons cilantro, chopped (optional)

1. Bring all the ingredients up to and including the chili peppers (if using) to a boil.
2. Reduce to a simmer and let it cook for about an hour or so to really get those flavors melding.
3. Add in the mushrooms and coconut milk. Bring to a simmer.
4. Add in the chicken and simmer until the chicken is cooked through.
5. Finish off with some cilantro and extra chili peppers (if you want) and enjoy!