Spicy Chicken Soup With Hints of Lemongrass and Coconut Milk |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a delightful soup ,creamy with coconut milk and fragrant with the elusive flavor of lemongrass.I got hold of the recipe years ago from a thai lady who was offering cooking classes for the expat wives .Even my little one eats this without complaining. Ingredients:
400 g chicken breasts, sliced into strips seasoned with |
1 teaspoon fish sauce |
1 teaspoon sesame oil |
1 teaspoon cornflour |
1 (400 g) can button mushrooms |
1 cup good chicken stock |
2 stalks lemongrass, sliced |
3 kaffir lime leaves, shredded |
1 large onion, sliced |
1 (200 ml) can coconut milk, diluted to give 4 cups |
6 birds eye chiles, bruised |
4 tablespoons lime juice |
3 tablespoons fish sauce |
1/2 teaspoon sugar |
1 -2 teaspoon salt, to taste |
1 sprig coriander leaves |
Directions:
1. Place stock in a pot and add lemon grass,kaffir lime leaves,and onions.
2. Bring to boil over medium heat.
3. Add the mushrooms,chicken,lime juice,fish sauce,sugar and salt.
4. Cook slowly uncovered for 10 minutes then add coconut milk and chillies.
5. Bring to almost a boil,stirring frequently,then remove from heat and serve,garnishing with the coriander sprigs.
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