Thai coconut chicken soup
Chicken breast, skinless, raw
2 medium, cut into chunks
4 medium, or 1 small onion, sliced
1 clove(s), crushed
Lemon Grass Stems
5 stem, very finely sliced
Chilli, Green or Red
1 individual, deseeded and finely chopped
Reduced Fat Coconut Milk, Canned (7.7% Fat)
Fresh Chicken Stock
568 ml, (1 pint)
2 tablespoons, 2 fresh or dried lime leaves
- 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.
- 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.
- Just before serving, add the chopped fresh coriander. Season to taste with salt and pepper, then ladle into warm bowls and serve immediately.