Tom Kha Gai - Thai coconut lemongrass soup

Adapted from Spirit House
Serves 4

Ingredients
2 cups chicken stock
2 stalks lemon grass, outer leaves removed and cut into 2 cm pieces
6 pieces kaffir lime leaves
2 cm ginger, grated or finely sliced
400ml coconut milk
2 small chillies, seeds removed and finely chopped
2 tablespoons palm sugar (or brown sugar)
3 tablespoons fish sauce
Juice and zest of 1.5 limes
300g chicken breast, cut into thin strips
1 bunch brocollini, sliced into 5cm pieces
1 red capsicum, cut into strips
Udon noodles
Coriander to garnish.

Put stock, lemon grass, kaffir lime leaves and ginger into a large saucepan and bring to the boil. Reduce heat to a simmer, and cook for 5 minutes to infuse the flavours.

Add coconut milk, chilli, palm sugar, fish sauce, zest and lime juice. Stir and simmer for 1 minute. Add chicken and vegetables, simmer until chicken is cooked (approximately 5-10 minutes).

Meanwhile, cook Udon noodles according to packet directions. Once cooked, divide noodles amongst serving bowls. Ladle finished soup onto the noodles. Serve garnished with coriander.