Preparation
- 1 Heat oil in large saucepan. Add lemongrass, shallots and 2 tablespoons coriander; cook until shallots are softened, 3-4 minutes.
- 2 Add chicken stock and coconut milk; bring to a boil; cover and reduce heat to low; simmer for 10 minutes.
- 3 Reduce heat to medium, add mushrooms; cook 3 minutes, add chicken; cook 5 minutes; remove from heat.
- 4 Stir lime juice and 1 tablespoon chilli into soup. Serve sprinkled with remaining coriander, chilli, green onions and lime wedges.
