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How To Make Thai Chicken Coconut Soup
 |
Roopa Nabar
Jul 12, 2018 |
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PREPARATION TIME
COOKING TIME
SERVES
1-2
PREPARATION LEVEL
Easy
Taking a page from the book of Thai cuisine, we have devised a quick and easy to prepare recipe for Chicken Soup in Coconut Milk. Coconut milk mixed with chicken stock forms the perfect base for lemongrass-infused chicken forming a unique blend of flavours like you’ve never experienced before.
INGREDIENTS
-
Shredded chicken: 100 grams
Sesame oil: 1 tablespoon
Coconut milk: 1 cup
Chicken stock: 4 cups
Lime leaves: 4
Lemongrass
Galangal: 1 tablespoon
Fish sauce: 1 tablespoon
Birds Eye Chilli
Finely chopped coriander: 1 tablespoon
Spring onion: 1 tablespoon
Salt to taste
Water as required
DIRECTIONS
– Heat sesame oil in a pan, add in bird’s eye chili and shredded chicken. Saute it well for few minutes
– Add in rest of the ingredients and let the chicken soup simmer for few minutes
– Garnish it with chopped spring onions and coriander leaves
– Your delicious bowl of meat soup is ready. Enjoy!
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