Chicken And Coconut Soup
Serves 4
4 stalks Lemongrass, white part only, bruised
10 Kaffir Lime leaves crushed
5 cm piece fresh Ginger, peeled & finely sliced
2 x 400ml cans Coconut Milk
1 litre Chicken Stock
400g Chicken breast fillets
1/4 cup Fish Sauce
2 Tbsp Lime Juice
1 Tbsp chopped Palm Sugar
1 Carrot, peeled and cut into matchsticks
2 Spring Onions thinly sliced lengthways
2 small Red Chillies thinly sliced on the diagonal
Fresh Coriander leaves
Place Lemongrass, Kaffir Lime leaves, Ginger, Coconut Milk and chicken stock in a large saucepan over low heat and cook covered for 1 hour for flavours to develop.
Add chicken to the stock mix and cook covered for 10 mins till the chicken is cooked through. Lift out chicken to a bowl and set aside for 10 mins to cool slightly, then shred chicken.
Pour stock mix thru a sieve into a clean saucepan, discard the solids. Place over medium heat and add the chicken, fish sauce, lime juice, palm sugar and carrot. Cook for 3 - 4 mins till heated thru.
Ladle into bowls and top with fresh coriander leaves, spring onions and red chillies. YUM
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