Chicken and coconut soup
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This refreshing soup delivers the best flavours in every deliciously spicy sip.
, or bouillon
, split in half lengthwise
, seeded and very finely chopped
coarsely chopped fresh
, sliced into 1-in. pieces
- 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.
How to remove chicken breasts from a whole chicken
Nutrition (per serving)
- 25.2 g,
- 2.4 g,
- 2.5 g,