Thai Chicken Soup with Coconut Cream & Lemon Grass

1 400ml can coconut cream
1 cup chicken stock
2 cups water
2 stalks lemon grass, cut into 3 cm lengths
2 cm piece fresh ginger, thinly sliced
3 kaffir lime leaves, thinly sliced
500g Tegel Lean & Lite Skinless Breast Fillets, sliced into thin strips
200g small button mushrooms
2 medium tomatoes, chopped
1 large red chilli, finely chopped
1/4 cup lime juice
2 tbsp fish sauce
2 tbsp chopped fresh coriander

Place the coconut cream, chicken stock, water, lemon grass, ginger and kaffir lime leaves into a large saucepan. Bring to the boil and simmer for 5 minutes. If desired strain the mixture and remove the lemon grass, kaffir lime and ginger.

Add the chicken, mushrooms, tomatoes and chilli to the saucepan. Simmer for a further 5 minutes or until the chicken is just cooked. Add the lime juice and fish sauce.

Ladle into bowls and garnish with the coriander.