Thai style chicken and coconut soup
You don't have to go to Thailand to produce the best Thai soup! The best of Thailand is embodied right here, in this delicious yet simple dish. Serves 4
- Mar 25th 2014
- 0 comment
Tags: Recipes , Winter Warmers, Culturally Inspired, Poultry & Pork, Soups & Salads
Tools: Blenders
Ingredients
- ½ bunch coriander (root, stalks & leaf)
- 3cm piece ginger, peeled & roughly chopped
- 3 stems lemon grass, trimmed & thickly sliced
- 4 cloves garlic, peeled
- 1 red onion, roughly chopped
- 2 red chillies, roughly chopped
- 1 lime, rind peeled into strips using a peeler & flesh juiced
- 4 peppercorns
- 100ml peanut or vegetable oil
- 425ml can coconut cream
- 425ml can coconut milk
- 350ml good chicken stock
- Lime leaves
- 3 chicken breast fillets, thinly sliced diagonally
- 2 tbs fish sauce
- Lime juice
- 2 tbs brown sugar
- ½ cup coriander leaves
Method
- Place the paste ingredients into the blender jug and cover.
- Select speed 5 (Liquify) and process for 1-2 minutes until the paste mixture is finely chopped, scraping down the sides of the blender during the chopping if necessary.
- Heat the coconut cream, milk and stock in a medium sized saucepan and bring to a gentle boil. Add 2 tbs of the spice paste* and lime leaves. Simmer uncovered for 5 minutes, stirring occasionally.
- Add the chicken strips, fish sauce, lime juice and brown sugar. Simmer gently uncovered for 3-4 minutes. (Do not boil or the chicken will become tough.) Add the coriander leaves and serve.
Tips
- Thai curry paste, freeze the remaining cup paste for up to 6 months in ice cube trays. To use simply defrost for 15 minutes.
- Lime leaves available fresh from good fruit and vegetable merchants or Asian food stores. They can be frozen for up to 3 months.
Tags: Recipes , Winter Warmers, Culturally Inspired, Poultry & Pork, Soups & Salads
Tools: Blenders