Thai coconut chicken soup
6
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Wonderfully satisfying, warming and nutritious - you'll love this flavoursome soup.
Ingredients
Vegetable Oil
2 teaspoon(s)
Chicken breast, skinless, raw
2 medium, cut into chunks
Shallots
4 medium, or 1 small onion, sliced
Garlic
1 clove(s), crushed
Root Ginger
2 teaspoon(s)
Lemon grass stems
5 individual, very finely sliced
Chilli, green or red
1 individual, deseeded and finely chopped
Reduced fat coconut milk, tinned (7.7% Fat)
400 ml
Fresh Chicken Stock
568 ml, (1 pint)
Coriander, fresh
2 tablespoon(s), 2 fresh or dried lime leaves
Salt
1 pinch
Black pepper
¼ teaspoon(s)
Instructions
1
Heat the vegetable oil in a large saucepan for a few seconds, then add the chicken chunks, searing them for a minute or two. Add the shallots or onion and cook, stirring, for 1 more minute.
2
Add the garlic, ginger, lemongrass and chilli, stirring well. Pour in the coconut milk and stock, then add the lime leaves. Bring to the boil, then reduce the heat and simmer, partially covered, for 25-30 minutes.
3
Just before serving, add the chopped fresh coriander. Season to taste with salt and pepper, then ladle into warm bowls and serve immediately.
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