Preparation

Step: 1/15

Soak the dried mushrooms according to pack instructions, then drain and finely chop.

Step: 2/15

Wash the lemongrass, halve and cut into 4cm long pieces.

Step: 3/15

Wash the coriander, shake dry and chop finely.

Step: 4/15

Wash the spring onions and cut into fine rings.

Step: 5/15

Peel and finely slice the carrot.

Step: 6/15

Clean the fresh mushrooms and cut into strips.

Step: 7/15

Wash, deseed and finely chop the chilli.

Step: 8/15

Peel and finely slice the ginger.

Step: 9/15

Cut the chicken into bite-size strips.

Step: 10/15

Pour the coconut milk and stock into a pan. Add 1 tbsp soy sauce and heat.

Step: 11/15

Add the ginger, lemon grass and soaked mushrooms and simmer for about 5 minutes.

Step: 12/15

Remove the lemon grass for a mild flavour or leave it in for a stronger taste.

Step: 13/15

Add the carrots and the chicken and simmer for another 2 minutes.

Step: 14/15

Add the mushrooms, spring onions and chilli and cook for 6 minutes.

Step: 15/15

When cooked, mix in the coriander and season with soy sauce, sweet chilli sauce and lime juice. Serve in small bowls.