Ingredients (4 portions):
4 cups chicken stock
2 pieces of chicken breast
3 scallions (fresh onions)
3 stocks lemongrass
2 tbsp grated ginger
2 tbsp soy sauce
¼ tbsp cayenne pepper
1 cup shitake/oyster mushrooms
1 can coconut milk
1 tbsp sugar
1 tbsp fresh grated lime zest
½ cup lime juice
2 tbsp chopped coriander fresh or 1 tbsp coriander (dust)
Cut the chicken breast into thin slices.
Cut the scallions into rings.
Grate the ginger, after you have completely clear its skin.
Pour the chicken stock, chicken, the scallions, the lemongrass, ginger, soy sauce and cayenne on a soup pot and bring them to boil for 30 minutes.
* Alternatively, fry the scallions with the chicken and the ginger on olive oil and then put the soy sauce, cayenne. Pour the stock and put the lemongrass. That way the chicken will be more flavored.
Add the mushrooms, thinly cut like the chicken breast.
Pour the coconut milk, the sugar and the lime zest.
Let it cook slowly about 15 minutes.
Put the lime juice and the coriander.
Remove the lemongrass.
Serve with steamed rice.