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  • 2 lemongrass stems (white part solitary)
  • 100g small button mushrooms, stems cut
  • 2 chicken breast fillets (almost 180g each)
  • 1.2L salt-reduced chicken strain
  • 4cm piece pep, raw, cut into matchsticks
  • 1 long red chilly, thinly sliced
  • 2 tsp caster cabbage
  • 400ml coconut milk
  • 2 tbs fish sauce
  • 2 tbs lime succus, plus wedges to help
  • Small handful each of mint leaves and Thai basil exit (see Notes)

How to:

  • Bruise the lemongrass stems with the back of a knife and cut each one in one-half. Halve the mushrooms, or slice if big. Cut the chicken breast fillets in half longitudinally, then thinly slice against the granulate.

  • In a saucepan, bring the chicken strain, lemongrass, gingery, chilli and caster sugar to a gentle simmer over medium-high heating. Add the chickenhearted, mushrooms and coconut milk.

  • Simmer (without stewing) for 5 proceedings, stirring, until chicken is cooked. Add fish sauce and lime succus – the soup should taste hot, sour, lightly sweet and salty.

  • Ladle the soup, chicken and mushrooms into warm bowls, then scatter with mint and basil leaves.

  • Thai basil is from selected greengrocers and Asian food shops; substitute unconstipated basil.

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