CHICKEN TOM YUM
Ingredients 3 cups chicken stock 1 can Coconut Milk 400 g cooked chicken meat pulled (I use roast chicken) 250 g sliced mushrooms 6 Spring Onions, chopped 1 de-seeded chopped chilli 2 stalks lemongrass, bottom half only, cut into 1-2 inch pieces Use the juice of 1 - 2 inch piece of ginger Juice and rind of 1 lime 1 cup cherry tomatoes,halves Salt as needed 1 bunch Corriander METHOD Heat the oil in a large wok or deep frying pan and fry the spring onions for 2 to 3 mins. Add the chicken strips and stir-fry for 4 to 5 mins until no longer pink (if using raw chicken). Pour in Coconut milk and let simmer for 5 mins. Pour in the stock and add the lime juice and zest and chilli. Simmer gently for 10 to 15 mins until the chicken is just cooked. Season to taste with salt and freshly ground black pepper. Stir in the coriander and simmer for 1 to 2 mins until just wilted. Serve in warmed bowls.