Hot & sour coconut soup

10-30 minutes 30-60 minutes 4 servings 400 kcal or less asian broth cherry tomato cherry tomatoes chestnut mushroom chestnut mushrooms chicken chicken stock coconut cream kaffir lime leaf kaffir lime leaves lemon grass mains quick red chilli red chillies rice root ginger thai

Ingredients

100g Thai fragrant rice

1.2l chicken stock or vegetable stock

1stalk of lemongrass , thinly sliced

1 tbsp finely chopped galangal or root ginger

4 fresh or freeze-dried kaffir lime leaves , chopped or crumbled

2 red chillies , deseeded and finely chopped

250g skinless boneless chicken breast, thinly sliced

175g chestnut mushroom , sliced

200g cherry tomato , halved

1 tbsp lime juice

2 tbsp fish sauce (nam pla)

200ml carton coconut cream

a handful of fresh coriander , chopped

Method

Cook the rice in boiling salted water for about 10 minutes, until tender, then drain and set aside.

Meanwhile, heat the stock in a large pan, add the lemongrass, galangal or ginger, lime leaves and chillies and simmer for 5 minutes. Add the chicken and mushrooms and simmer for a further 5 minutes. Stir in the tomatoes, lime juice, fish sauce and coconut cream and simmer for 5 minutes more. Scatter over the coriander and serve each portion with a little cooked rice spooned in.