Coconut Cream

Ingredients required for this recipe:

400ml Trident Coconut Cream
800ml OXO chicken stock (made up as liquid)
1 lemon grass stem, trimmed and cut into four
4 kaffir lime leaves (optional)
2 spring onions, sliced on an angle
250g chicken breast, diced
8-12 small button mushrooms, halved
1/2 teaspoon salt
1-1 1/2 tablespoons lime juice
1-1 1/2 tablespoons fish sauce
4 lime wedges

Instructions:

In a wok, combine Trident coconut cream, OXO stock, lemon grass, lime leaves (if using) and white parts of spring onion. Slowly bring to the boil and simmer for 2 minutes.
Add chicken, mushrooms and salt and simmer until chicken is cooked through.
Season to taste with lime juice and fish sauce.
Serve garnished with spring onion greens and a lime wedge.
Serves 4
Note: For Coconut Prawn Soup, replace chicken with peeled green prawns.