This is my go-to soup when I am looking for a clean and light broth. I love Asian soups and this is one my favourites. The addition of poached chicken, lemongrass, ginger and lime really lifts this dish. I like to eat this by itself, adding an extra squeeze of lime and coriander, or with a side of steamed rice. Chicken, mushroom and coconut soup 200 ml coconut milk 500 ml chicken stock 3 cm piece ginger, peeled and sliced 2 lemon grass stalks, cut into 5cm lengths, and whacked with the flat of a knife 5 kaffir lime leaves or 3 strips lime peel 400 g chicken breast or thigh fillets 200 g mixed Asian mushrooms 2 tbls lime juice 2 tbls fish sauce 1 tbls caster sugar handful baby spinach leaves Put the coconut milk, stock, and 500 ml (2 cups) water, ginger, lemongrass and lime leaves in a saucepan and bring to the boil. Reduce the heat to low, add the chicken and simmer for 7 minutes. Add the mushrooms and simmer for a further 3 minutes. Add the lime juice, fish sauce and sugar and remove from the heat. Life the chicken from the soup and … Continue reading A light coconut milk soup to ease you into Autumn.