South-east Asian chicken and coconut soup
This absolutely delicious and fragrant South-east Asian chicken and coconut soup is jam packed with wonderful nutrients. It has a very important ingredient that is proven to help with colds and illness: ginger. The lemongrass in it soothes your throat and the spicy birds eye chillies give it a real kick releasing some happy hormones that will makes even the most miserable person slightly better.
Ingredients
- 75 g shallots halved
- 2 garlic cloves
- 6 lemongrass stalks cut in pieces
- 40 g ginger
- 800 ml coconut milk
- 1200 g chicken stock
- 300 g chicken thigh fillets
- 8 kaffir lime leaves
- 1 tsp salt
- 3-6 red birds eye chillies
- 4 Tbsp fish sauce
- 2 limes juice only
- 1 bunch coriander for decoration
Instructions
Place the shallots, garlic, lemongrass and ginger in the mixing bowl. Add 3 tablespoons of coconut milk and blend into a paste 10 Sec. / Speed 8. Transfer to a bowl and set aside.
Place the chicken stock in the mixing bowl (there is no need to wash it) and bring to boil 4 Min. / Varoma / Speed 2. Add the reserved paste and cook again 4 Min. / Varoma / Speed 2. Transfer to a large bowl. Pass the liquid through a sieve and return it to the mixing bowl.
Add the chicken, kaffir lime leaves and 1/2 teaspoon salt then cook 8 Min. / Reverse / Varoma / Speed 2 - adding the coconut milk, chillies, fish sauce and lime juice halfway through.
Pour into soup bowls and serve decorated with fresh coriander.
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Is the chicken pre cooked and/or shredded please
No the chicken will be cooked in the bowl. 🙂
Most wonderful fragrant chicken soup ever. So easy to make and the whole house loves it