Coconut milk soup with chicken

JanaBy Jana      

December 22, 2014

Coconut milk soup with chicken 0 5 0

Coconut milk tames the heat and combines deliciously with chicken.

  • Prep: 15 mins
  • Cook: 30 mins
  • 15 mins

    30 mins

    45 mins

Directions

1Bring the stock to a boil over medium heat in a soup pot. Add the lime leaves, chiles, garlic, ginger and lemongrass. Lower the heat to medium-low; cover the pot and gently simmer to let the spices infuse the broth, about 10 minutes.

2

3Uncover the pot and stir in the chicken, coconut milk, mushrooms, fish sauce, sugar and lime juice. Simmer to heat the chicken through, about 5 minutes. Sprinkle with salt and pepper.

4

5Garnish with the cilantro or chiles.

Ingredients

4 cups chicken stock

3 kaffir lime leaves, fresh or dried

2 small chiles, halved

2 cloves garlic, crushed

fresh ginger, peeled and cut into 4 chunks

1 stalk lemongrass (white part only), cracked open with the flat side of a knife

1 1/2 cups shredded cooked chicken

1 can unsweetened coconut milk

1 can straw mushrooms, rinsed

2 tablespoons fish sauce

1 1/2 teaspoons sugar

Juice of 4 limes

salt and freshly ground black pepper

1/4 cup chopped fresh cilantro leaves and plum tomatoes for garnish

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