Hot Chicken Soup

MATERIALS:
• 400 grams chicken fillets, cut small
• Button mushrooms 150 grams, cut 2
• Baby corn 200 grams, cut about 4 cm
• Lemongrass 4 stalks, chopped
• 10 pieces of red chili pepper
• 2 pieces of red pepper, chopped
• 3 cm galangal, chopped
• lime leaves 6 pieces
• 1 tsp black pepper, crushed coarse
• lemon juice 60 ml
• 50 ml fish sauce
• 1 tsp Sugar
• 1 teaspoon salt
• 1200 ml of liquid broth

 
HOW TO MAKE:
1. Boil broth and then add the lemongrass, chilli, pepper powder, galangal and kaffir lime leaves, stir until average.
2. Add chicken & baby corn and cook until chicken is tender
3. Add the sugar, salt and fish sauce, stir and bring to a boil.
4. Add button mushrooms & lemon juice, stirring until smooth. Cook for about 5 minutes, lift
5. Pour the soup into bowls and serve warm.