Bangkok Floodline Soup

Ingredients

• 800 g chicken thigh fillet
• 1 liter chicken stock
• 400 ml coconut milk
• 2 stalks lemongrass
• 4 kaffir lime leaves
• 1 red chili
• 2 cloves garlic
• 2 onions
• 200 g mushrooms
• 2 tbsp fish sauce
• 1 tbsp lime juice
• 1 tbsp sugar
• 200 g baby corn (whole)
• 2 spring onions
• Coriander to taste

Method

1. Cut the chicken thigh fillets into large pieces.
2. Peel and chop the onions and garlic. Slice the chili (remove seeds for less heat).
3. Bruise the lemongrass and cut into large pieces.
4. Heat a soup pot, briefly fry onion, garlic, and chili.
5. Add the chicken and cook until it turns white.
6. Pour in the chicken stock and coconut milk. Add lemongrass and kaffir lime leaves.
7. Let simmer for 20 minutes. Skim off any foam.
8. Slice the mushrooms and add. Add fish sauce, sugar, and lime juice.
9. Simmer for another 10 minutes. Remove lemongrass and lime leaves.
10. Halve the baby corn and blanch briefly. Lay the halves diagonally, parallel to each other, across the soup in each bowl to mimic flooded streets.
11. Garnish with spring onion and coriander.

Serving notes

• Serve in wide bowls so the baby corn as flooded streets remains visible.
• Serve lime wedges on the side for extra freshness.