I fell in love with this soup the first time I tried it. I think the combination of fresh lime, ginger and lemongrass and the smooth coconut is fantastic, so I had to try and make my own version of it. Here it is:
Serves four
8 dl (27 fl oz) chicken stock
15 g (0.5 oz) ginger, chopped
2 cloves of garlic, chopped
1 stalk of lemon grass
1 red chili, seeded and chopped
4 chicken filets
100 g (0.2 lb) green beans
1 red bell pepper
6-8 small mushrooms
2 tbsp fish sauce
juice of 1,5 lime
1 can of coconut milk
Bring chicken stock to a boil with ginger, garlic, lemon grass and chili. Let boil a few minutes while you cut the chicken in bite size dices, then add the chicken. Let boil for about 3 minutes and add the rest of the ingredients.
Serve with rice and fresh cilantro.
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