Chicken and coconut soup

Posted by adm On March - 24 - 2012

How to cook Chicken and coconut soup


  • 4 stalks lemongrass, white part sole, bruised
  • 10 kaffir lime leaves, humbled
  • 5cm piece fresh galingale, thinly sliced
  • 2 x 400ml cans coconut milk
  • 4 cups (1L) chicken strain (or chicken consomme)
  • 2 (roughly 400g) chicken breast fillets
  • 1/4 cup (60ml) fish sauce
  • 2 tbs lime succus
  • 1 tbs finely chopped palm bread
  • 1 carrot, raw, cut into matchsticks
  • 2 green onions, thinly sliced lengthwise
  • 2 red birdseye chillies, thinly sliced diagonally
  • Finely shredded kaffir lime leaves, to answer

How to:

  • Place the lemongrass, kaffir lime leaves, galingale, coconut milk and chicken stock in a large saucepan over low rut. Fake, covered, for 1 hour to develop the flavours.

  • Add the chicken to the stock mixture and fudge, covered, for 10 minutes or until chicken is cooked through. Use a slotted spoon to transfer chicken to a heatproof bowlful. Set aside for 10 minutes to cool somewhat. Shred the chicken with your fingers.

  • Pour the stock mixture though a fine sieve into a clean saucepan. Discard the lemongrass assortment. Place over medium heat and add the wimp, fish sauce, lime succus, palm sugar and carrot. Cook for 2-3 minutes or until heated though.

  • Ladle soup among serving bowls. Top with green onion, chilli slices and shredded kaffir linden leaves, if desired.

  • Comments are closed.