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Chicken and coconut soup
Chicken and coconut soup
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Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
105 minutes
Try this flavorful Asian chicken soup for a tasty, healthy meal.
Ingredients:
  • 4 stalks lemongrass, white part only, bruised
  • 10 makrut lime leaves, crushed
  • 5cm piece fresh galangal, thinly sliced
  • 2 x 400ml cans coconut milk
  • 1l chicken stock
  • 2 (about 400g) chicken breast fillets
  • 60ml fish sauce
  • 42.00 gm lime juice
  • 20.00 ml finely chopped palm sugar
  • 1 carrot, peeled, cut into matchsticks
  • 2 green onions, thinly sliced lengthways
  • 2 red birdseye chillies, thinly sliced diagonally
  • Finely shredded kaffir lime leaves, to serve
Instructions:
  • In a large saucepan, gently simmer lemongrass, makrut lime leaves, galangal, coconut milk, and chicken stock covered for 1 hour to enhance the flavors.
  • Place the chicken into the flavorful stock and simmer, covered, until cooked through, around 10 minutes. Use a slotted spoon to gently transfer the tender chicken to a heatproof bowl. Allow it to cool for 10 minutes, then shred it by hand.
  • Strain the flavorful stock into a fresh saucepan, removing the lemongrass. Heat over medium heat, then add chicken, fish sauce, lime juice, palm sugar, and carrot. Cook for 2-3 minutes until heated through.
  • Serve the soup in individual bowls and garnish with green onions, chili slices, and shredded makrut lime leaves, if preferred.

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