Hot and sour coconut broth

SERVES 4

Ingredients:

5 cups hot chicken stock

1 x 14oz (400g) can unsweetened coconut milk, well shaken

4 tbsp Asian fish sauce, such as nam pla

1 tbsp soy sauce

2–3 tsp Asian tom yum paste

2 tsp palm sugar, demerara (raw) sugar, or brown sugar

2 kaffir lime leaves (optional)

scant 1oz (25g) mixed dried mushrooms (such as shiitake, oyster, and porcini), rinsed well, coarsely chopped sea salt

Method:

1 Bring the chicken stock to a boil in a large saucepan. Stir in the coconut milk, and continue boiling for about 5 minutes.

2 Reduce the heat to a simmer, then add the fish sauce, soy sauce, tom yum paste, sugar, lime leaves, andmushrooms. Continue to simmer gently over low heat for about 20 minutes until the mushrooms are tender.

3 Taste, and season with salt if needed, or add a little more sugar, fish sauce, or soy sauce. Serve hot in small bowls.

Hot and sour coconut broth