Chicken and Coconut Soup
- Preparation Time: 10 mins
- Serves: 4
- Cooking Time: 75 mins
- Ready Time: 85 mins
- Cooking Method: Poaching
- Difficulty: easy
4 stalks Lemongrass, white part only, bruised
10 Kaffir Lime leaves crushed
5 cm piece fresh ginger, peeled & finely sliced
2 x 400ml cans coconut milk
1 litre chicken stock
400-500gm Chicken Breast Fillets
1/4 cup Fish Sauce
2 Tbsp Lime Juice
1 Tbsp chopped palm sugar (or honey or brown sugar)
1 carrot, peeled and cut into matchsticks
2 spring onions thinly sliced lengthways
2 small red chillies thinly sliced on the diagonal
Fresh coriander leaves
Place Lemongrass, Kaffir Lime leaves, Ginger, Coconut Milk and chicken stock in a large saucepan over low heat and cook covered for 1 hour for flavours to develop.
Add chicken to the stock mix and cook covered for 10 mins till the chicken is cooked through.
Lift out chicken to a bowl and set aside for 10 mins to cool slightly, then shred chicken.
Pour stock mix thru a sieve into a clean saucepan, discard the solids.
Place over medium heat and add the chicken, fish sauce, lime juice, palm sugar and carrot.
Cook for 3 – 4 mins till heated through.
Ladle into bowls and top with fresh coriander leaves, spring onions and red chillies. Serves 4. YUM!
Shop Ingredients
PRODUCT SPECIFICATION: 500 grams This product is sold frozen or fresh.
Organic Boneless Chicken Breasts
Free Range and plump these chicken breasts are the best flavour you'll find. Bostocks free range, organic chicken is Certified
