This is a spicy and creamy soup and it is essential to poach the raw chicken in the broth for more flavor.
The soup:
2 tablespoons/30 ml vegetable oil
2 skinless free-range chicken breast fillets, cut into narrow strips
5 cm/2 in fresh ginger, peeled and finely chopped
1 stalk lemon grass, hard outer skin removed and chopped finely
1-2 teaspoons/5-10 ml mild red chilies, finely chopped
2 cups/500 ml coconut cream
1 cup chicken stock
2 tablespoons/30 ml Asian fish sauce (also known as Nam Pla, available in well-stocked supermarkets)
lime or lemon juice to taste
The garnish:
coconut shavings
½ cup/125 ml fresh coriander leaves
sliced red chilies (optional)
In a medium sized saucepan, heat the oil and lightly fry the ginger, lemon grass and chilies, then add the coconut cream and chicken stock and bring to the boil. Add the strips of chicken, fish sauce and lemon juice and cook for another 5 minutes. Check the seasoning.
To serve:
Pour the soup into warm soup bowls and garnish with coconut shavings, fresh coriander and extra chilies (optional).
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