Coconut and Chicken Soup
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Coconut and chicken soup with coriander and vegetables Asian recipe
26 March, 2013
ingredients
Oil
2 tbsp
Carrots
3 each, peeled, sliced
Lemongrass
1 stalk, sliced
Scallion
2 each, sliced
Chili pepper
1 each, red, deseeded, sliced
Onion
1 each, sliced
Chicken stock
750 ml
Chicken breasts
2 each, skinless, boneless
Milk
200 ml, coconut
Coriander
leaves
Preparation
Heat the oil in a wok and briefly toss the vegetables and chilli in the hot oil.
Add the stock and simmer for about 10 minutes, then add the chicken and cook gently for a further 10 minutes.
Add the coconut milk, heat gently and season with salt and pepper. Pull the chicken apart with a fork then ladle into warmed soup bowls and serve garnished with coriander.
Chilli Jam
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