Chicken and Coconut Soup Recipes

Ingredients :

950 ml

115 g

2

2

3-4

1 tablespoon

1 tablespoon

coconut milk

chicken breast fillet, cut into strips

stalks lemon grass, bruised and thickly sliced

spring onions, thinly sliced

fresh red chilies, seeded and sliced

fish sauce

coriander leaves, freshly torn into shreds

coriander leaves, to garnish

Method :

Bring coconut milk to just below boiling point in a saucepan. add chicken and lemon grass. Adjust heat so liquid gives just an occasional bubble, then poach chicken, uncovered for about 4 minutes until tender. Add spring onions and chilies. Heat briefly, then remove from heat and stir in line juice, fish sauce and shredded coriander. Serve garnished with coriander leaves.

Serves 4

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