45 ml (3 tbsp) olive oil
2 onions, finely chopped
2 lemon grass stalks, finely chopped
4 cm thumb of ginger, crushed
2 lemon leaves, torn
30 ml (2 tbsp) lime juice
15 ml (1 tbsp) sugar
1 L (4 cups) chicken stock
250 ml (1 cup) coconut cream
500 ml (2 cups) coconut milk
600 g chicken breasts, cooked and shredded
500 ml (2 cups) cooked Spekko Royal Umbrella Jasmine Rice
2X 400 g cans sweet corn kernels, drained
salt and freshly ground pepper to season
1.In a large saucepan heat oil and sauté onions, lemongrass, ginger and lemon leaves until onion is soft. Add lime juice and sugar.
2.Pour stock, cream and milk; simmer at medium heat for 10 minutes. Add chicken and rice, simmer for another 15 minutes. Add sweet corn and seasoning. Serve.