Chicken and coconut soup
0
- Prep Time10 min
- Total Time20 min
- Makes6 cups
This refreshing soup delivers the best flavours in every deliciously spicy sip.
Ingredients
2 cups chicken broth, or bouillon
400-mL can unsweetened coconut milk
1/4 cup grated fresh ginger
3 stalks lemongrass, split in half lengthwise
1/2 small hot pepper, seeded and very finely chopped
1 tbsp fish sauce
1 lime
2 skinless, boneless chicken breasts
1/4 cup coarsely chopped fresh coriander
2 green onions, sliced into 1-in. pieces
Instructions
COMBINE broth and coconut milk in a large saucepan set over medium heat. Add ginger, lemongrass, hot pepper and fish sauce. Finely grate peel from lime and squeeze out juice. Stir peel and 1 tablespoon of lime juice into soup.
SLICE chicken into strips and stir in when soup comes to a boil. Reduce heat to low, cover and simmer until chicken is cooked, from 6 to 8 minutes. Remove lemongrass and discard. Stir in coriander and onions. Taste and if needed, stir in more lime juice. Soup will keep well, covered, in the refrigerator for up to 1 day.
Nutrition (per serving)
Calories 140, Protein 25.2g, Carbohydrates 2.4g, Fat 2.5g.
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