Instructions

1. Cut off the lower 5 cm from each lemon grass stalk and chop it finely. Bruise the remaining pieces of stalk.
2. Bring the coconut milk and chicken stock to the boil in a large pan over a medium heat. Add the chopped and bruised lemon grass, the galangal, peppercorns and half the kaffir lime leaves, reduce the heat to low and simmer gently for 10 minutes. Strain the soup into a clean pan.
3. Return the soup to a low heat, then stir in the chicken strips, mushrooms and corn. Simmer gently, stirring occasionally, for 5-7 minutes, or until the chicken is cooked.
4. Stir in the lime juice and fish sauce, then add the remaining kaffir lime leaves.
5. Serve in hot bowls, garnished with chopped chillies, spring onions and coriander leaves.

• Ready in : 35 Minutes
• Course : Starters
• Recipe Type : PoultrySoups
• Ingredient : Baby corn cobs, Chicken, Chicken stock, Chili, Coconut milk, Coriander, Fish sauce, Galangal, Kaffir lime leaves, Lemon grass, Lime, Mushroom, Pepper, Spring onion