Recipe provided by: Sunee

Ingredients

• 1kg Chicken necks
• Celery stump
• 4x Lemon grass stalks (crushed stalks - white part only)
• Kaffir Lime Leaves - handful
• Galangal - 3 slices
• Shallots x 4 – peeled and cut in quarters
• Mushrooms – 200g punnet of button mushrooms – sliced in quarters (can use a soup mix of mushrooms)
• Mushroom soya sauce – add to taste
• Birds eye chillies x 5 – crushed (optional – to taste)
• Chicken thighs – x 200g – diced
• Fish x 1 large fillet (barra) – diced
• Large Prawns – x 500g – peeled
• Cherry tomatoes – 250g punnet – cut in half
• Limes 3 or 4 – quartered
• Spring onion x 3 or 4 – sliced
• Coriander to serve (optional)

Method

1. Boil chicken necks in a full pot of water for a minimum of 1hr. Do not cover with the lid to allow the liquid to reduce – half of the liquid should evaporate.
2. Add extra water to the pot – fill to desired quantity.
3. Add Lemon grass, kaffir lime leaves and galangal, bring to a boil for 10-20mins with lid on.Add mushroom soya sauce to taste.
4. Scoop out the kaffir lime leaves, galangal and lemon grass stalks using a strainer.
5. Add crushed chillies and chicken thigh – bring to boil again and allow chicken to cook with lid on.
6. Add Fish and Prawns and bring to a simmer with lid on (if any scum settles on the stop of the soup, scoop it off).
7. Add mushrooms and shallots.
8. Add cherry tomatoes and continue to simmer – then taste – this taste test is the decider on whether to add any further soya sauce.
9. Turn off the heat.
10. Add the spring onions.
11. Add lime to taste – the colour will change and go cloudy.
12. Continue to taste whilst and adding mushroom soya sauce, lime and chilli to taste.
13. You may wish to omit the lime – and add it to the bowl before serving. Again the lime will be added to taste.
14. Serve with jasmine rice.

** Can top with coriander to serve. Can also add cooked rice noodles to the bowl when serving if you would like to eat it as a noodle soup.