Thai Coconut Chicken and Mushroom Soup

Method

1. 1Thinly slice chicken breast into bite-sized strips. Slice mushrooms, mince garlic, finely slice ginger, and deseed and thinly slice fresh chili.
2. 2In a medium soup pot, combine chicken stock, coconut milk, minced garlic, and sliced ginger. Bring to a gentle simmer over medium heat.
3. 3Add the chicken strips and sliced mushrooms. Simmer over medium-low heat for 8-10 minutes until chicken is cooked through and reaches 74°C.
4. 4Stir in fish sauce, sliced fresh chili, and freshly squeezed juice from the lime, cooking gently for another 2 minutes without boiling vigorously.
5. 5Ladle the soup into shallow bowls and garnish generously with chopped fresh coriander before serving.