Chicken Soup with Baby Corn and Lime

This delicately spiced, fragrant Chicken Soup with Baby Corn and Lime makes a wonderful meal all year round. It is traditionaly fairly spicy, so feel free to adjust the chili content according to taste.


Ingredients
1
tablespoon
coconut oil
2
inch piece fresh ginger, peeled and roughly sliced
4
shallots, peeled and halved
4
kaffir lime leaves, or zest of 2 limes
2
green chiles, halved lengthwise
2
lemongrass stalks, bruised with back of knife
2
whole chicken legs, skin on
40
ounces
chicken stock
13.5
ounces
canned coconut milk
2
teaspoons
coconut or palm sugar
6
ounces
baby corn, roughly sliced
8
button or shiitake mushrooms, sliced
1 1/2
tablespoons
fish sauce
*
juice of 1 lime, plus extra wedges to serve
*
handful coriander, roughly chopped
Directions
Heat oil in a large saucepan over medium heat. Add the ginger, shallots, lime leaves or zest, chillies and lemongrass. Fry for 2-3 minutes, until everything has a bit of color.
Add the chicken and continue to fry for 3-4 minutes, until the chicken is light golden. Pour in the stock and bring the mixture up to a boil. Reduce the heat and simmer for 20-25 minutes, until the chicken juices run completely clear. Remove the chicken from the pan and set aside to cool slightly, before stripping the meat from the bone and tearing it into bite-sized pieces.
Strain the cooking liquid into another large saucepan, pressing everything down in the sieve to extract as much flavor as possible. Add the coconut milk to the pan, along with the sugar. Heat the soup until simmering, then add the corn and mushrooms and cook for a further 2 minutes. Return the chicken to the pan to warm through. Stir in the fish sauce and lime juice.
Ladle the soup into individual bowls and serve sprinkled with coriander and a wedge of lime.
Reprinted With Permission From The Goodness of Coconut: 40 Irresistible Energy-packed Recipes

The base number of servings for this recipe is 4
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