600 ml (1 pt) chicken stock
1 lemon grass root, very 
thinly sliced 
5 cm (2 in) root ginger, 
peeled and sliced 
2 chicken breast fillets, 
thinly sliced
120 g (4 ½ oz) shitake 
mushrooms, halved
100 g (4 oz) button 
mushrooms, sliced
4 spring onions, shredded
1 large red chilli, deseeded 
and sliced
25 g pack fresh coriander, 
roughly chopped
2 tbsp tom yam soup paste or 
Thai red curry paste
1 tbsp fish sauce or light soy sauce
Juice of 1 lime

Bring stock to the boil with 300 ml (11 fl oz) water.

Add lemon grass, ginger and chicken then simmer for 10 minutes. Skim if necessary.

Add remaining ingredients and simmer for five minutes.

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D C Thomson & Co Ltd.    Sunday Post    post plus