Coconut Milk Chicken Broth
96 / 100
- 1 ⅔ cups unsweetened Coconut milk
- 2 ½ cups chicken stock
- 1 tsp freshly grated ginger
- 4 Kaffir lime leaves
- 1 stick Lemongrass (lightly crushed)
- 2 cooking Banana
- 4 skinless, boneless Chicken breasts (cut into strips)
- light soy sauce
- To garnish
- 2 green chili peppers (cut into rings)
- 1 tomato (cut into strips)
- thai Basil
How healthy are the main ingredients?Coconut milkgingerBananaChicken breastsoy saucesalt
1 Small pot, 1 Springform pan (Ø 20 cm), 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Tablespoon, 1 Hand mixer, 1 Parchment paper, 1 Freezer bag, 1 evtl. Meat mallet
Bring the coconut milk and the chicken stock to a boil in a large pan.
Add the ginger, lime leaves and lemon grass and simmer gently for about 5 minutes.
Peel the bananas and cut into slices. Add the bananas and the chicken to the soup and simmer for a further 6-8 minutes, until the chicken is cooked.
Remove the lemon grass from the soup and season to taste with soy sauce and salt.
Pour the soup into bowls, sprinkle the chilli rings and tomato strips over the top. Garnish with coriander leaves and Thai basil stems.