1. Heat 2tbsp of oil in a wok and add 1 small piece of finely chopped ginger,2 cloves of minced garlic and fry till the color changes to a golden brown.Add the chicken breast cut into thin strips along with a few curry leaves and 2 crushed red chilies. Cook for 1-2 minutes.
2. Add1 sliced leek along with ½ cup boiled peas and cook for another 1-2 minutes.Add 1 glass of chicken stock.
3. When the mixture begins to boil add salt as required,1/4tsp black pepper powder,1/2tsp lemon zest,1tbsp finely chopped coriander, 1tbsp fish sauce and 1 cup coconut milk. Cook for 2-3 minutes.
4. Lastly stir in 1tbsp corn flour and cook until the soup thickens.The delicious Thai coconut sop is ready to serve.