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Ingredient
Thai Chicken Soup
Introduce
Chef :
Keith VigonThai Chicken Soup
This is a classic dish not only from Thailand but generally from Asia which is gaining popularity in many countries in the West serves four
Ingredient
1 tablespoon
vegetable oil
1/2 teaspoon
ground turmeric
1/4 teaspoon
hot chilli powder - or more to taste
75 g
creamed coconut
900 mL
hot chicken stock
2 tablespoons
lemon or lime juice
2 tablespoons
crunchy peanut butter
1 tablespoon
spring onions finely chopped
1 tablespoon
chopped fresh coriander
to taste
Salt and ground black pepper
Cooking instructions
* Step 1
Heat the oil in a large pan and fry the garlic for one minute until lightly golden.
* Step 2
Add the chicken and spices and stir fry for a further 3 to 4 minutes
* Step 3
Crumble the creamed coconut into the hot chicken stock and stir until dissolved.
* Step 4
Pour onto the chicken then add the lemon or lime juice, peanut butter and egg noodles
* Step 5
Cover and simmer for about 15 minutes.
* Step 6
At the spring onions and fresh coriander, then season well and cook for a further five minutes.
* Step 7
Meanwhile, place the desiccated coconut and Chile in a small frying pan and heat 2 to 3 minutes, stirring frequently, until the coconut is lightly browned
* Step 8
Serve the soup in warmed bowls sprinkle with the fried coconut and Chile
Note: if there is a photo you can click to enlarge it
Tag
vegetable oil
garlic clove finely chopped
boneless chicken breasts about 175 g each, skinned and chopped
ground turmeric
hot chilli powder - or more to taste
creamed coconut
hot chicken stock
lemon or lime juice
crunchy peanut butter
thread egg noodles, broken into small pieces
spring onions (finely chopped)
chopped fresh coriander
salt and ground black pepper
desiccated coconut and half fresh red chilli seeded and finally chopped to garnish
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