Thai coconut chicken soup

Posted by adm On March - 5 - 2012

How to cook Thai coconut chicken soup

Ingredients:

  • 1 litre chicken strain
  • 2 x 270ml cans Ayam coconut milk
  • 1 lemongrass stem, cut, bruised, quartered
  • 8 slices fresh galingale
  • 4 kaffir lime leaves, torn
  • 2 small red chillies, halved longwise
  • 1 1/2 cups skinless shredded roast chickenhearted (see related recipe)
  • 100g button mushrooms, halved
  • 1 tablespoon fish sauce
  • 1/4 cup lime succus
  • 1 tablespoon brown bread
  • 1/4 cup fresh coriander leaves

How to:

  • Place strain, coconut milk, lemongrass, galingale, lime leaves and chilli in a large saucepan. Bring to the boil over medium oestrus. Reduce heat to low. Simmer, covered, for 15 transactions. Remove lemongrass, lime leaves, galangal and chilly.

  • Add crybaby, mushroom, fish sauce, lime juice and sugar to pan. Simmer for 3 to 4 minutes or until mushroom has softened.

  • Spoon soup into bowls. Dish topped with coriander.

  • Comments are closed.