Aromatic Chicken and Coconut Milk Soup
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Ingredients
for
4
- Ingredients
- 3 boneless, skinless Chicken breasts (halves)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 2 stalks Lemongrass
- 3 red chili peppers (seeds removed and cut into thin rings)
- 4 Kaffir lime leaves (rinsed and cut into strips)
- 1 clove garlic cloves (peeled and finely chopped)
- 1 pc fresh ginger (1-inch) peeled and finely chopped
- 1 ⅔ cups chicken stock
- 1 ⅔ cups unsweetened Coconut milk
- salt (to taste)
- freshly ground Black pepper (to taste)
- ½ lb fresh Mushrooms (cleaned and sliced)
- light soy sauce (to taste)
- 4 scallions (split and curled for garnish)
- Chili oil (to garnish)
Preparation steps
1.
Rinse the chicken under cold running water and pat dry with paper towels, season to taste with salt and pepper and slice into thin strips. Set aside.
2.
Remove the outer leaves from the lemon grass and discard. Cut stalks diagonally into thin rings.
3.
In a large pan, bring the chicken stock and coconut milk to a gentle boil, add the lemon grass, chili peppers, lime leaves, garlic and ginger. Simmer for about 5 to 6 minutes.
4.
Add the chicken and mushrooms and simmer for an additional 6 to 8 minutes or until the chicken is cooked through.
5.
Season the soup with light soy sauce. Divide the soup between serving bowls. Garnish with spring onion tops and drizzle to taste with chili oil. Serve.
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