Coconut and chicken soup

Coconut and chicken soup
Average rating: 3 out of 5 star rating

This soup is soothing and aromatic. For a delicious vegetarian dish, swap the chicken with tofu.

  • Prep time: 20 mins

  • Cooking time: 15 mins

Ingredients

  • 400ml vegetable stock
  • 3 pieces galangal, finely sliced
  • 6 kaffir lime leaves
  • 4 stalks lemongrass, finely sliced
  • 4 coriander root or 20 stems
  • 6 shallots
  • 2 small green chilli
  • 400ml coconut milk
  • 200g sliced chicken breast OR 100g diced silken tofu
  • 1 tbsp fish sauce
  • 1 tbsp sugar
  • 3 tbsp tamarind juice
  • 2 tbsp lemon juice
  • 2 tbsp chilli oil
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Method

  1. Put the stock in a pan and bring to the boil. Add the galangal, Kaffir lime leaf, lemongrass, crushed coriander, shallot and chilli, Simmer for 1 min, then add the coconut milk and continue to simmer for another 1-2 mins.
  2. Add the chicken or tofu, fish sauce, sugar, tamarind and lemon juice - if using chicken, leave to simmer until cooked through.
  3. Bring back to the boil, then remove from the heat and serve in a dish topped with the chilli oil.

By Anna Penniceard

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

http://www.goodtoknow.co.uk/food/197718/Coconut-and-chicken-soup