This spicy mushrooms soup is a great way to warm up in late winter . . .
200g Jew’s ears
2 Thinly shredded chicken breasts
1 Stalk lemon grass (sliced thinly)
3cm Root ginger (peeled and shredded)
4 Spring onions
2 Red chillis
1 Bunch coriander
2 tbspns Fish sauce
2 tbsns Thai red curry paste
Bring the stock to the boil, then cook the chicken for five minutes. Add all the other ingredients except the lime and coriander and simmer for three minutes. Meanwhile, zest and juice one lime and add to the soup. Taste, water down with boiling water if necessary and serve, garnished with chopped coriander and wedges of lime).