Ingredients: (serves 2)3 chicken thighs
2cm piece of ginger peeled
Zest and juice of 1 lime
400ml chicken stock
8 shiitake mushrooms sliced in half
400ml of coconut milk
2 tbsp fish sauce
1 tsp sugar
2 stalks of lemongrass
1 lime cut into wedges
Handful of coriander to garnish
1 tsp miso
1 tsp soy sauce
Using the back of a knife, lightly smash up the lemongrass stalks then cut them into 1 inch pieces. Also roughly chop up the ginger. Place them into a pan with the lime zest, juice, and the chicken stock to a boil in a large saucepan. Reduce to a simmer for 5-10 minutes until the flavours have mellowed together.
Once simmered for 5-10 minutes strain and discard the solids and place the liquid back into the pan. Chop up the chicken thighs into 1 inch pieces and place into the broth with the mushrooms and cook until the mushrooms are soft and the chicken is cooked which should take 15-20 minutes.
Once the chicken is cooked and the mushrooms are soft add the coconut milk, fish sauce, sugar, miso paste and soy sauce. Simmer for a further 3-4 minutes.
To serve divide the soup over 2 bowl, garnish with fresh coriander and lime wedges.