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Chicken And Coconut Soup

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Ingredients
  Coconut milk 1 1⁄4 Pint (750 Milliliter, 3 Cup)
  Chicken stock 16 Fluid Ounce (475 Milliliter, 2 Cup)
  Lemon grass stalk 4 , bruised and chopped
  Galangal 1 Inch, thinly sliced (2.5 Centimeter)
  Black peppercorns 10 , crushed
  Kaffir lime leaves 10 , torn
  Boneless chicken 11 Ounce, cut into thin strips (300 Gram)
  Button mushrooms 4 Ounce (115 Gram)
  Baby sweetcorn 2 Ounce (50 Gram)
  Lime juice 60 Milliliter (4 Tablespoon)
  Fish sauce 45 Milliliter (3 Tablespoon)
  Green chilies 2 , seeded and chopped (To Garnish)
  Spring onions 1 Tablespoon (To Garnish)
  Coriander 1 Tablespoon (To Garnish)
Directions

1. Bring the coconut milk and chicken stock to the boil. Add the lemon grass, galangal, peppercorns and half the kaffir lime leaves. Reduce the heat and simmer gently for 10 minutes.
2. Strain the stock into a clean pan. Return to the heat, then add the chicken, button mushrooms and baby sweetcorn. Simmer for 5-7 minutes or until the chicken is cooked.
3. Stir in the lime juice, fish sauce to taste and the rest of the lime leaves. Serve hot, garnished with chillies, spring onions and coriander.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Coconut
Interest: 
Healthy
Cook Time: 
20 Minutes
Servings: 
4

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