Tuesday, 1 March 2011

Thai Coconut Soup

If you like Thai food you will love this soup.  It tastes fresh and tangy and the coriander makes it very fragrant  If you prefer it hot and spicy add 1 more chilli.  I used 1 red chilli with seeds and found it to be just right for me.


2" fresh ginger, peeled and finely grated
1 tsp lemongrass paste
1 red chilli, finely chopped
1 small bunch coriander, finely chop the stalks and set aside the leaves for garnish
2 cloves garlic, peeled and crushed
2 shallots, finely chopped
4 medium sized mushrooms, chopped
100g cooked chicken, roughly chopped
300ml chicken stock
1 x 400ml tinned coconut milk
Juice of 1 lime
A little oil for frying

Heat the oil in a heavy based saucepan and add the shallots, ginger, garlic , chilli and lemongrass, stir fry gently for 2 minutes.

Add the chicken, mushrooms and chopped coriander stalks.  Cook for a further 2 minutes.

Pour over the chicken stock, lime juice and coconut milk and bring up to the boil, reduce to a simmer and cook, without a lid, for 15 minutes.

Garnish with chopped coriander leaves and serve hot in warmed bowls.

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