Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep base
Finely slice the galangal and ginger. Finely slice a 10/15/20 cm piece of the lemongrass. Separate the coriander stems and leaves (for broth and garnish). Chop the white parts of spring onions and slice the redchilli.
2 Make broth
Heat a pot over a medium heat. Add the oil, garlicpaste and redchilli(spicy!) and cook for 1 min. Add the galangal, ginger, lemongrass, lime leaves, coriander stems and the white parts of the spring onion and cook for 2 min further. Add the red curry paste(spicy!) and cook for 2 min. Add the chickenstock and bring to a boil. Simmer for 10 min.
Meanwhile, dice the chicken breasts. Clean and slice the shiitake mushrooms. Set aside.
4 Make stock
Place a sieve over a bowl. Pour the broth through the sieve into the bowl. Discard the aromatics in the sieve. Return the pot to a medium-high heat with a drizzle of oil. Add the diced chickenbreasts and cook for 3 min. Add the mushrooms and cook for 3 min.
Add the coconutcream and stock to the pot. Simmer for 10 min, covered, or until the chicken is cooked through. Add the brown sugar, tamari and fishsauce.
Juice half the limes. Slice the remaining limes into wedges. Finely slice the green parts of the spring onion. Season the soup with the lime juice. Divide the soup among bowls and garnish with the lime wedges, spring onion and reserved fresh corianderleaves.