|
Description: This is a spicy chicken soup with coconut milk used to add depth to the soup. A citrus flavour comes from Kaffir lime leaves and lemon grass. The spicy taste comes from the chilli, so you can adjust the chilli level to suit your own taste. The quantities are correct for a medium hot soup. The dish uses galanga root, which looks similar to ginger root and is sometimes referred to as Thai ginger. Don't be fooled, it is not ginger and you should not substitute it with ginger.
Servings: serves 2
Ingredients for Spicy Chicken Coconut Soup
|
 100g chicken breast
100ml water
150ml coconut milk
30g galanga
30g lemon grass
30g Kaffir leaves
1 sprig coriander
25g bird chilli
1 tbsp lemon juice
1 tsp salt
3 tbsp fish sauce
5 cherry tomatoes
|
|
Directions for Spicy Chicken Coconut Soup
|
1. Clean the chicken breast and chop into strips. Chop the galanga and lemon grass. Pound the bird chillies in a mortar. 2. Put the water in a pan and bring to the boil. When water is boiling, add the galanga, lemon grass, kaffir and salt. 3. Bring the water back to the boil and add the chicken, fish sauce, lemon juice and coconut milk, and simmer for 5 minutes until the chicken is thoroughly cooked. 4. Add chillies, cherry tomatoes, coriander and simmer for a further 1 minute to let the flavours spread through the soup.
|
Comments for Spicy Chicken Coconut Soup
|
|
|
