• 01 Dec - 07 Dec, 2018
  • Mag The Weekly
  • Cookery


· 3 cups chicken stock

· 2 ½ tbsp brown sugar

· 1/3 cup packed cilantro leaves, for garnish

· 1 tbsp finely grated fresh ginger

· 2 fresh or dried lime leaves or 1 tsp finely grated lime zest

· 1 stalk lemongrass, tender inner white part only, minced (about 2 tbsp)

· Two 14-ounce cans coconut milk

· 1 tsp tamarind

· ½ pound mushrooms, stems removed and caps thinly sliced

· 1 pound skinless, boneless chicken thighs, sliced.

· 2 tsp Thai red chilli paste

· 1/4 cup fresh lime juice

· 2 red or green Thai chillies, very thinly sliced.

· 1/4 cup Asian fish sauce


In a medium bowl, toss the chicken with the fish sauce.

In a large pot, combine the stock with the sugar, chilli paste, tamarind, ginger, lemongrass and lime leaves and bring to a boil over moderately high heat. Stir in the coconut milk and bring to a simmer. Add the chicken and fish sauce along with the mushrooms and simmer, stirring occasionally, until the chicken is cooked through and the mushrooms are tender, about three minutes. Remove from the heat and discard the lime leaves. Stir in the lime juice and chillies. Ladle the soup into bowls, sprinkle with the cilantro and serve.