Name: Coconut Chicken Soup
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Coconut milk - 1 cup; Lemon grass, chopped - 2; (1/2-inch) piece peeled fresh ginger - 4 slices; Makrut lime leaves, torn in half - 5; Skinless, boneless chicken breasts, cut into strips - ¾ pound; Fish sauce - 5 tablespoons; White sugar - 2 tablespoons; Coconut milk - 1 cup; Lime juice - ½ cup; Red curry paste - 1 teaspoon; Coarsely chopped cilantro - ¼ cup; Green Thai chiles, crushed - 15

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Coconut Chicken Soup

1. Coconut milk - 1 cup

2. Lemon grass, chopped - 2

3. (1/2-inch) piece peeled fresh ginger - 4 slices

4. Makrut lime leaves, torn in half - 5

5. Skinless, boneless chicken breasts, cut into strips - ¾ pound

6. Fish sauce - 5 tablespoons

7. White sugar - 2 tablespoons

8. Coconut milk - 1 cup

9. Lime juice - ½ cup

10. Red curry paste - 1 teaspoon

11. Coarsely chopped cilantro - ¼ cup

12. Green Thai chiles, crushed - 15

How to cook deliciously - Coconut Chicken Soup

1. Stage

Bring 1 cup coconut milk, lemon grass, ginger, and lime leaves to a boil in a large skillet over medium-high heat. Stir in the chicken, fish sauce, and sugar. Reduce heat to medium, and continue cooking until the chicken no longer pink in the center, about 5 minutes. Stir in the remaining 1 cup coconut milk, and bring to a simmer, about 3 minutes.

2. Stage

Divide the lime juice and curry paste into 4 bowls. Pour soup into bowls, and garnish with cilantro and Thai chiles.