RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS :

• 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
• Salt

METHOD :

• 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.