Ingredients Print

Check off ingredients as you go

Serves 4

• Rice noodles or mung bean (glass) noodles
• 400 g (14 oz / 4 cutlets) chicken breast cutlets, cut into strips
• 200 g (7 oz) shiitake or shimeji mushrooms (or button mushrooms)
• 2-3 cm (1 inch) piece fresh ginger (or galangal)
• 3 stalks fresh or dried lemongrass
• 1-3 red chilies, to taste, seeded and sliced on the diagonal
• 3 shallots (or scallions), finely sliced
• 2 tomatoes or 6 cherry tomatoes
• 400 ml (1 can / 1⅔ cups) coconut milk
• 1 liter (4 cups) chicken stock (or water)
• 6 kaffir (makrut) lime leaves

To serve

• 1 small bunch fresh cilantro (coriander), chopped
• 1/2 tsp salt
• 1 lime

If you change the number of serving, consider adjusting cooking times!

1. In a large pot, pour in the coconut milk and 1 liter of water, add the ginger and lemongrass, and bring to a boil. Add the chili. Once it has infused, strain to remove the pieces of lemongrass and chili. Return to the heat and cook for about 20 minutes with the shallots, chicken and mushrooms. Add the chopped tomatoes and the kaffir lime leaves and simmer for about 10 minutes. Just before serving, add 4 Tbsp lime juice and the cilantro.

2. If you’re adding rice noodles, cook them separately and add them at the last minute.

3. Taste and adjust the salt and lime juice to your liking. Serve in bowls and garnish with the chopped fresh cilantro.

If you love Asian soups, here are a few more recipe ideas you should adore: