Coconut-chicken soup with lemongrass.

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Pieter
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Coconut-chicken soup with lemongrass.

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Coconut-chicken soup with lemongrass.

Ingredients for 4 persons:


500 ml chicken stock.
2 cm fresh ginger or 4 cm fresh galanga.
2 stalks of lemongrass.
1 lime.
400 ml coconut milk.
½ to 1 tbsp red curry paste.
1 tbsp light brown muscovado sugar.
1 to 2 tbsp fish sauce.
200 gr chicken breasts.
100 gr button mushrooms, shiitake or oyster mushrooms.
2 green or red bird's eye chili or 1 large red chili.
1 small bunch of fresh coriander.

Method:

Peel the ginger or galanga and chop in thin discs.
Remove the outer leaves from the lemongrass, bruise slightly and chop in 5 cm pieces.
Brush the dirt from the mushrooms and chop in bite size pieces.
Clean the skin from the lime if waxed, take the zest and the juice from the lime.
Chop the chicken breats in bite size pieces.
Half the chillies and remove the seeds and membranes, slice in thin strips.
Chop the coriander leaves coursely.
Add the ginger or galanga, the lemongrass and the zest from the lime to the chicken stock and bring to the boil.
Simmer for about 8 to 10 minutes, then strain the stock through a fine sieve into a clean pan.
Add the coconut milk, the curry paste, the sugar and the fish sauce.
Stir well and bring back to the boil.
Simmer for 5 minutes, then add the pieces of chicken.
Simmer for another 5 minutes or until the chicken is just cooked, then add the mushrooms.
Simmer for 1 to 2 minutes until the mushroom are soft.
Season to taste with fish sauce.
Serve the soup in preheated soup bowls and sprinkle over some chillies and coriander.
Don't put your mouth into motion, before your brain is in gear.
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