chopped red chili, chopped
spring onions and fresh coriander leaves, to garnish
Bring the coconut milk and
stock to the boil. Add the lemon grass, chili, galangal,
peppercorns and half the lime leaves. Lower the heat and
simmer gently for 10 minutes. Strain into a clean pan.
Return to the heat, add the chicken, mushrooms and sweet
corn and simmer for 5-7 minutes to cook the chicken.
Stir in the lime juice,
fish sauce to taste and the remaining lime leaves. Serve
in warmed bowls, garnished with chopped chili, spring
onions and coriander. An aromatic soup with
coconut, galangal, lemon grass and chili.