Preparation
- Cut the lemongrass into pieces about 4 cm long and bruise lightly with the back of a knife so fine cracks form and the flavours infuse the liquid better.
- Bring the stock and half of the coconut milk to the boil. Add the lemongrass, galangal, kaffir lime leaves and whole chillies, season with the fish sauce and simmer for 10 minutes.
- Add the mushrooms and cook for 5 minutes, then stir in the chicken and leave over low heat for a few minutes until just cooked but still tender.
- Pour in the remaining coconut milk and season the soup with lime juice, palm sugar and a little more fish sauce; it should taste fresh, sour and lightly salty.
- The lemongrass, galangal and lime leaves are for flavour only and are not eaten; for convenience, fish them out with a slotted spoon before serving.
- Ladle into bowls and garnish with chilli strips, spring onions and plenty of coriander. For a main course, serve with jasmine rice cooked according to the packet instructions.
Drink with it
White wine · excellent match
Riesling Kabinett feinherb (off-dry) or semi-dry Gewürztraminer
The residual sugar tames the chilli, the acidity stands beside the lime and fish sauce, and the spicy fruit meets the lemongrass and galangal.
Which wine pairs with food? A simple approach to choosingSparkling wine · good match
Brut Crémant or brut Sekt, ice cold
Bubbles and acidity cut through the coconut fat, and the citrus note picks up the lime and lemongrass.
Sparkling wine, Champagne, and Prosecco: what's the difference?Ginjo sake · good match
Ginjo sake, well chilled (about 8 °C)
The floral, citrusy fruit of the Ginjo picks up the lemongrass and lime, and its soft body suits the creamy coconut milk.
Junmai, Ginjo, Daiginjo: What do these mean for sake?Pale lager · good match
Thai lager or Helles, ice cold
The cold and the fizz refresh after the rich coconut milk, and the lean malt leaves the lemongrass and galangal in front.
Pils or Helles: What's the Difference?