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Thai Coconut and Chicken Soup
Main Ingredients | Boneless chicken, Coconut milk |
Cuisine | Thai |
Course | Soups |
Prep Time | 5-10 minutes |
Cook time | 10-15 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients
- 250 grams boneless chicken, cut into ½ inch pieces
- 2 cups coconut milk
- 1 teaspoon oil
- 1 inch galangal sliced
- ½ inch lemon grass, roughly chopped
- 2-3 birds eye chillies, roughly chopped
- Salt to taste
- 2 cups chicken stock
- 1-2 lime leaves
- 1 tablespoon fresh coriander leaves, finely chopped
- Juice of ½ lemon
- Spring onion greens, roughly chopped for garnishing
Method
- Heat oil in a non-stick pan, add galangal and lemongrass and sauté for half a minute. Add chillies, chicken and salt and toss to mix. Add chicken stock and mix well. Tear lime leaves and add and bring to a boil. Remove scum from the top.
- Add coconut milk and coriander leaves. Cook on low heat for 2-3 minutes. Switch off the heat. Add lemon juice and mix well.
- Garnish with spring onion greens and serve piping hot.
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