Thai Style Chicken and Coconut Soup Recipes

Ingredients :

2 stems lemon grass, white part finely chopped, stem ends reserved and halved

6 clove garlic, chopped

3 red Asian shallots, chopped

8 black peppercorns

1 tsp ready made red curry paste

1 cup (250ml) coconut cream

400ml coconut milk

400ml chicken stock

2 1/2 tbsp thinly sliced fresh galangal

7 kaffir lime leaves, shredded

400g chicken breast fillets or thigh fillets, thinly sliced

2 tbsp lime juice

2 tbsp fish sauce

1 tsp grated palm sugar

3 tbsp fresh coriander leaves

1 small fresh red chili, thinly sliced

Process the chopped lemon grass, garlic, shallots, peppercorns and curry paste in a food processor to a paste.

Heat a wok over low heat, add the coconut cream, increase the heat to high and bring to the boil.

Add the paste and cook, stirring for 5 minutes.

Add the coconut milk and stock, return to the boil and add the galangal, the lime leaves and reserved lemon grass stems.

Reduce the heat and simmer for 5 minutes.

Add the chicken and simmer for 8 minutes, or until cooked.

Stir in the lime juice, fish sauce, palm sugar, coriander leaves and chili.

Serve immediately.

Ready to eat in 30 minutes.

Serves 4

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