A wonderfully warm and refreshing soup inspired by my favourite Thai cuisine.
To make 4 servings you will need:
1.5 l water
4 chicken wings
250 ml coconut milk
2 x 1cm ginger
1 stalk lemon grass
1 tsp lemon grass puree
10 kaffir lime leaves
200 g chestnut mushrooms, quartered
150 g baby corn, quartered
2 tbsp fish sauce
juice of ½ lime
fresh coriander, to garnish
Heat a deep non-stick pan and put the chicken wings top side down. Cook on low to medium heat for 5 minutes, turn and cook on the other side for another 3 minutes. Cooking the chicken this way provides more taste and you won’t need to skim the stock later.
Add the water, 1 cm of the ginger, kaffir lime leaves and the lemon grass stalk. Pour the coconut milk in. Bring to the boil, lower the heat and cook for 20 minutes.
Take the soup off the heat and strain through a colander.
Pour the clear stock back to the pan and heat again.
Slice very finely the remaining ginger, add it to the soup. Add the lemon grass puree and the vegetables and cook for 5 minutes.
Bone the wings and put the meat back into the stock.
Add the fish sauce, lime juice and more salt, if needed.
Serve in individual bowls and garnish with coriander.