Ingredients

  • 2 cups chicken stock, at room temperature
  • 1 2/3 cups coconut milk
  • 1 lemongrass stalk, pale section only, roughly chopped
  • 1 (1-inch piece) galangal, or ginger, peeled, thinly sliced
  • 4 kaffir lime leaves
  • 1/4 cup fresh, cilantro , chopped
  • 2 long red chilies, seeds removed, plus 1 extra, thinly sliced to garnish
  • 2 1/2 tablespoons lime juice
  • 2 tablespoons freshly grated palm, sugar
  • 3 1/2 tablespoons fish sauce
  • 2 cooked, boneless, skinless chicken breasts , shredded
  • 1 can bamboo shoots, to serve
  • 1 can straw, mushrooms , to serve
  • 2 Asian, shallots , thinly sliced
  • 1 cup fresh, cilantro, chopped
  • 1 long, red chili pepper, thinly sliced
  • lime, wedges, to serve

Instructions

  1. Place stock, coconut milk, lemongrass, galangal, kaffir lime leaves, cilantro and chilies into blender jug and secure lid. Press SOUP function. Process for entire program.
  2. Add lime juice, palm sugar and fish sauce. Replace lid. Dial to BLEND. Process for 15 seconds or until combined.
  3. Divide shredded chicken, bamboo shoots and straw mushrooms among bowls. Ladle soup over ingredients.
  4. Top with shallots, cilantro leaves and extra chili. Serve with lime wedges.