3 cups of good-quality chicken stock
3 cups coconut milk
Thumb-size piece of ginger peeled and slivered
2 stalks of lemon grass, bruised
2 red chillies, sliced
6 kaffir lime leaves
2 boneless, skinless chicken thighs, sliced very thinly
175g of mixed fresh Asian mushrooms (or the same of white button mushrooms, sliced thinly)
¼ cup fish sauce
¹?³ cup lime juice
2tbsp brown sugar
Handful chopped fresh coriander
1 Place the first 6 ingredients into a large saucepan, bring to the boil then reduce to a simmer for 5 minutes.
2 Add the mushrooms and chicken, cook a further 5 minutes. Check that the chicken strips are cooked through.
3 Add the fish sauce, lime juice and brown sugar and taste. Season if required.
4 Divide the broth between your bowls and garnish with chopped coriander.
* Grant Allen, a former restaurateur, runs an Auckland bespoke catering service called COOK. Visit Grant's Facebook page here.
What's your favourite soup? Do you have any other winter warmers you like to tuck in to?
