Thai chicken and coconut soup

Thai chicken and coconut soup

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
4 fresh kaffir lime leaves
5 cm piece tender lemongrass
2 cm piece fresh ginger
750ml chicken stock
4-6 slices fresh or dried galangal
3 tablespoons fish sauce
125ml fresh lime or lemon juice
2 fresh red chillies, seeded and finely sliced
1 whole chicken breast fillet, cut into strips
375ml coconut milk
25g fresh coriander, chopped
freshly ground black pepper, to taste
salt, to taste

Method

  1. Finely shred 2 of the kaffir leaves, leaving the others whole. Finely chop the lemongrass; peel and finely slice the ginger. In a large saucepan combine the stock, galangal, fish sauce, lime juice, whole lime leaves, chillies, lemongrass and ginger. Bring the mixture slowly to a simmer.
  2. Stir in the chicken and coconut milk and simmer the soup for 3–5 minutes, or until the chicken is tender. Stir in the coriander and add shredded lime leaves and salt and pepper to taste.
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