The creamy coconut broth is punched up with chili and lots of lime and serves well with chicken skewers and peanut satay sauce.
Serves 2 as a main or 4 as a side dish.
Recipe from “Pucker: A Cookbook for Citrus Lovers” courtesy of Whitecap Books.
In a saucepan set over high heat, bring the stock to a boil. Cut off the tough end of the lemongrass stalk, then, using the back of a knife, bruise the lemongrass. Cut into pieces a few inches long. Add the lemongrass, lime leaves, chilies, garlic and ginger to the stock and reduce the heat. Cover with a lid and let simmer for about 10 minutes to let all the flavours infuse the stock.
Remove the aromatics. Add the chicken and continue to simmer until it’s cooked, about 5 minutes. Add the coconut milk, oyster mushrooms, lime juice, fish sauce and brown sugar. Bring back to a simmer until everything is hot and the mushrooms are slightly softened.
Serve with cilantro (either coarsely chopped or left whole), chili oil and lime wedges.
Note: Kaffir lime leaves are fragrant leaves that impart a lime flavour to the soup. They can typically be found at Asian markets. The peel from half a lime can be used instead.
Note: Regular button mushrooms can be substituted for oyster mushrooms, but need a bit more time to cook. Add them at the same time as the chicken.