Easy version of this Thai coconut soup with chicken, shiitake and pak choi, deliciously flavored with lemongrass, lime and red pepper
Put the chicken stock with the coconut milk in a pan and heat it. Halve the lemongrass stalks and add to the pan. Cut the red pepper into thin rings and finely chop the garlic and add it to the soup. Cut the Shiitake into slices and add to the soup. Then cut the chicken into pieces and add it raw to the soup and let it cook.
Season the soup with the fish sauce, juice of half a lime, sugar and a pinch of galangal. Cut pak choi into rough pieces and add to the soup last. Let it simmer for a few more minutes and then serve with fresh coriander and optionally a ring of red pepper.
Source: Leukerecepten by leukerecepten-nl.
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