This aromatic soup is so nice, very spicy.
Bring the coconut milk and chicken stock to a boil. Add the chopped lemnongrass, kaffir lime leaves, peppercorns, reduce the heat and simmer for 10 minutes. Season with salt.
Strain the soup into a clean pan. Return to the heat, then add the chicken breast, mushrooms, chilli, baby corn.Stir in the lemon juice, fish sauce. Cook for about 15-20 minutes or until the chicken and baby corn , season if needed. If the soup is too thick add some water.
Serve hot, garnished with fresh chopped coriander.
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