Thai Mushroom and Chicken Soup

1kg sliced mushrooms
1 chicken stock cube
1 tin coconut milk
3 teaspoons lemongrass paste or 1 chopped lemongrass
1 long red chilli, diagonally sliced
500g chicken breast, thinly sliced
2 teaspoons ginger paste
1 bunch fresh coriander, chopped finely
6 spring onions, sliced diagonally
2 teaspoons dark soy sauce
Juice and zest of a large limeMethod
In a large saucepan, add a little oil and fry off the mushrooms until soft.
Add the lemongrass paste and ginger and half the coriander. Stir well. Add the coconut milk and stock cube, then add a litre of hot water. Stir well.
Bring to a steady simmer and add the lime juice and zest as well as half the chillie.
Add in the raw chicken breast and simmer gently until cooked through, about 10 minutes for this one.
Add the soy sauce.
Serve wet some chillie and spring onion and fresh coriander.
Delicious, quick and really good !!

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