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Ingredients

1 quantity Massel chicken style liquid stock with chopped chicken (see related recipe)
3 lemongrass stalks, trimmed, bruised, quartered
6 kaffir lime leaves, torn
8cm piece fresh galangal, peeled, sliced
200g snow peas, trimmed, shredded
400ml can coconut milk
2 tablespoons fish sauce
2 tablespoons lime juice
2 teaspoons palm sugar (see note)
1/2 cup fresh mint leaves
1/2 cup fresh coriander leaves
2 long red chillies, thinly sliced

Method

Step 1 Place stock, 2 cups cold water, lemongrass, kaffir lime leaves and galangal in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer for 10 minutes. Set aside for 10 minutes. Carefully strain mixture. Discard solids.
Step 2 Return mixture to pan. Bring to a simmer over medium-low heat. Add snow peas, coconut milk, fish sauce, juice, sugar and chicken. Simmer for 2 to 3 minutes or until peas are bright green and tender. Stir in mint and coriander. Top with chilli. Serve.

Thai coconut chicken soup

How to make Thai coconut chicken soup

Ingredients

Method