Ginger, Chicken and Coconut Soup

This aromatic soup is rich with coconut milk and intensely flavored with galangal, lemon grass and lime leaves Ingredients Coconut milk - 750 ml/1¼pints Chicken stock -475 ml/16fl oz lemon grass (bruised and chopped) - 4 stalks Galangal - (thinly sliced) - 2,5 cm/1 inch Black peppercorns -(crushed) - 10 pieces Kaffir lime leaves (torn) - 10 pieces Boneless chicken (cut into strips) - 300 grams/ 12 oz Button mushroom - 115 grams/ 4 oz Baby sweet corn - 50 grams/ 2 oz Lime juice - 60 ml/ 4 tablespoons Fish sauce - 45 ml/ 3 tablespoons Red chili (chopped to garnish) - 2 pieces Spring onions (chopped to garnish) - 1 small bunch Coriander leave (chopped to garnish) - 4 stalks Method Boil the chicken stock and add in coconut milk. Add lemon leaves, galangal, peppercorns and half of the kaffir lime leaves, turn to low heat and simmer gently for 10 minutes. Strain the stock into a clean pan, return to heat then add chicken, button ,mushroom and the baby sweet corn. Cook with low heat for 5-7 minutes until chicken is cooked. Stir in the lime juice, fish sauce to taste and add the rest of the lime leaves. Serves 4 while hot , garnish with red chili, spring onions and coriander.