An oriental soup with a mild flavour.
|2 tbsp||Vegetable oil|
|1 clove||Garlic, chopped|
|100g||Mushrooms, coarse pieces|
|200g||Chicken breast or leg, cut to spoon size pieces|
|1 can||Coconut milk |
|A pinch||Chili, ground|
|Juice from half to one lime|
|A dribble||Fish sauce|
Heat oil in a pan, add onion and fry on low heat until soft.Add garlic, fry for another minute, then add mushroom and chickenand brown gently. Pour in coconut milk, then add remaining except lime juice ingredients and bring to boil. Reduce heat and boil for about 15-20 minutes, perhaps a bit longer if using chicken leg meat. Take off heat and add lime-juice.
The above recipe is for two large bowls of soup.
 Alternatively, the a quarter chunk of the "bar of soap" style of coconut milk and about 400 ml of water.