2 – 4 people
- 250ml Coles coconut cream
- 400ml Massel Liquid Chicken stock
- 250gm oyster mushroom
- 200g cherry tomatoes, halved
- 1 stalk lemongrass, white part only, finely grated
- 1 inch piece galangal, peeled, finely grated
- 1 inch piece ginger, peeled, finely grated
- 2 birdseye chillies, finely chopped
- 5 kaffir lime leaves, deveined, chiffonade, extra to garnish
- 2 Tbsp. fish sauce
- 1 Tbsp. lime juice
- ½ tsp. palm sugar
- 1 bunch coriander, extra to garnish
- Add coconut cream and chicken stock to a large pot and bring to a boil over medium-high heat. Add lemongrass, galangal, ginger, chilli and ½ of the kaffir lime to coconut broth. Reduce to a simmer and cook to infuse flavours for 5 minutes. Add cherry tomatoes.
- Add fish sauce, lime juice, palm sugar and a pinch of salt and mix through. Taste and adjust seasoning if required.
- Tear the mushrooms and add to the soup.
- Divide into serving dishes and garnish with remaining kaffir lime and coriander. Serve immediately.
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