Thai Chicken & Coconut Soup

INGREDIENTS
PASTE
½ cup peeled ginger, chopped
7 large cloves garlic, chopped
½ tsp peppercorns
7 coriander roots, scraped
2 stalks lemongrass heart, chopped
3 shallots, peeled
2 tbsp coconut milk
SOUP
4 cups coconut milk
3 chicken breast fillets sliced
3-4 tbsp lime juice
3-4 tbsp fish sauce
3 small red chillies, deseeded and thinly sliced
TO SERVE
7 Kaffir lime leaves
Finely shredded mint or coriander
Thinly sliced red chilli

METHOD
Place ginger, garlic, peppercorns, coriander roots, lemongrass, shallots & 2 tbsp of coconut milk in a blender and blend until smooth.       Bring 1 cup of coconut milk and the paste to a simmer and cook for 4 minutes, stirring continuously. Add chicken, remaining coconut milk, lime juice, fish sauce and chilli. Simmer until the chicken is tender. At this point you may add sliced cucumber, mushrooms or snow peas if you wish.

Serve topped with lime leaves, mint/coriander and sliced chilli.Enjoy!