Tangy Thai Soup

Recipe by Amy Beh

Tangy Thai Soup

½ a kampong chicken (about 750g), chopped
¼ tsp salt
1 litre coconut milk
5-6 kaffir lime leaves
2 stalks lemongrass, smashed
4cm knob galangal, lightly smashed
10 bird’s eye chillies, lightly smashed
½ tsp white peppercorns
½ tsp black peppercorns
2 shallots, peeled and keep whole
3 coriander roots
100g hon shimeji mushrooms, trimmed
100g abalone mushrooms, torn into pieces
50ml thick coconut milk

Seasoning

3-4 tbsp freshly squeezed lime juice
3 tbsp fish sauce
1 tsp chicken stock granules
1 tbsp Thai tom yam paste

Lightly marinate chicken with salt. Arrange on a heatproof dish and steam over high heat for 15 minutes. Remove and set aside.

Combine coconut milk, lemongrass, galangal, bird’s eye chillies, kaffir lime leaves, shallots, coriander roots, and black and white peppercorns in a pot. Bring to a boil over medium low heat for 10-15 minutes.

Add pre-steamed chicken and the stock to the soup stock. Add all mushrooms, thick coconut milk and seasoning. Stir well and cook for 4-5 minutes. Dish out soup into individual bowls and serve hot.