Ginger, Chicken and Coconut Soup is a modern Fusion recipe for a classic Thai-flavoured soup of chicken in a coconut milk base flavoured with galangal, lemongrass and kaffir lime leaves. The full recipe is presented here and I hope you enjoy this classic Guinean version of: Aloko with Chilli Sauce (Banani Loko).
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A classic Thai-style soup flavoured with aromatic galangal, lemon grass and kaffir lime leaves.
Ingredients:
4 lemongrass stalks, dry outer layers removed
800ml (2 tins) coconut milk
475ml chicken stock
3cm piece of galangal, peeled and sliced thinly
10 black peppercorns, crushed in a mortar
10 kaffir lime leaves, torn
300g chicken breast fillet, skinned and sliced into thin strips
115g closed cap mushrooms, halved
50g baby corn on the cob, quartered
4 tbsp fresh lime juice
3 tbsp Thai fish sauce
chillies, sliced into rings, to garnish
spring onions, sliced into rings, to garnish
coriander leaves, torn, to garnish
Method:
Trim the ends of the lemongrass then cut off the lower 5cm of each and chop the ends finely. Bruise the remaining pieces of stalk.
Combine the coconut milk and chicken stock in a large pan. Bring to a boil then add the lemon grass pieces, galangal, crushed peppercorns and half the lime leaves. Reduce to a gentle simmer and cook for 10 minutes. Take off the heat and strain the liquid into a clean pan.
Return the soup to the heat then add the chicken, mushrooms and baby corn. Bring back to a simmer and cook for about 6 minutes, or until the chicken is cooked through.
Now stir in the lime juice and the Thai fish sauce. Add the remaining lime leaves and stir to combine.
Ladle the soup into warmed bowls and serve hot, garnished with the chillies, spring onions and coriander leaves.
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