Chicken and coconut soup

Chicken and coconut soup

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Add this Asian-inspired chicken soup recipe to your repertoire for a tasty, delicious and healthy meal.

The ingredient of Chicken and coconut soup

  1. 4 stalks lemongrass, white part only, bruised
  2. 10 kaffir lime leaves, crushed
  3. 5cm piece fresh galangal, thinly sliced
  4. 2 x 400ml cans coconut milk
  5. 4 cups (1L) Massel chicken style liquid stock
  6. 2 (about 400g) chicken breast fillets
  7. 1/4 cup (60ml) fish sauce
  8. 2 tablespoons lime juice
  9. 1 tablespoon finely chopped palm sugar
  10. 1 carrot, peeled, cut into matchsticks
  11. 2 green onions, thinly sliced lengthways
  12. 2 red birdseye chillies, thinly sliced diagonally
  13. Finely shredded kaffir lime leaves, to serve

The instruction how to make Chicken and coconut soup

  1. Place the lemongrass, kaffir lime leaves, galangal, coconut milk and chicken stock in a large saucepan over low heat. Cook, covered, for 1 hour to develop the flavours.
  2. Add the chicken to the stock mixture and cook, covered, for 10 minutes or until chicken is cooked through. Use a slotted spoon to transfer chicken to a heatproof bowl. Set aside for 10 minutes to cool slightly. Shred the chicken with your fingers.
  3. Pour the stock mixture though a fine sieve into a clean saucepan. Discard the lemongrass mixture. Place over medium heat and add the chicken, fish sauce, lime juice, palm sugar and carrot. Cook for 2-3 minutes or until heated though.
  4. Ladle soup among serving bowls. Top with green onion, chilli slices and shredded kaffir lime leaves, if desired.

Nutritions of Chicken and coconut soup

fatContent: 548.266 calories
saturatedFatContent: 38 grams fat
carbohydrateContent: 31 grams saturated fat
sugarContent: 16 grams carbohydrates
fibreContent: 10 grams sugar
proteinContent:
cholesterolContent: 35 grams protein
sodiumContent: 82 milligrams cholesterol

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