1. Flatten the lemon grass stalk with a rolling pin or meat mallet and place in the pan with the stock, chicken, curry paste and shallot; bring to the boil. Add the mushrooms to the pan and simmer gently for 8-10 minutes. 2. Stir the sugar and the fish sauce into the soup and simmer for 3 minutes until the chicken is cooked. Squeeze in lemon juice and season to taste. 3. Ladle the soup into warmed serving bowls and scatter over the salad onions, chilli and corriander. Serve with an extra wedge of lemon. ---------------------------------------------------------------------------
Nutrition
Ingredients
