Chicken And Coconut Milk Soup

Recipe Description: 

This spicy yet mild coconut milk soup is a bliss. Noodles in the rich soup will make your taste buds feel the spark of the red chillies. You wont regret trying this.

Recipe Ingredients: 

• Rice vermicelli 150 gm.
• Lime 1
• Red chillies small chopped 4
• Medium onion chopped 1
• Garlic chopped cloves 2
• Lemongrass stalks roughly chopped 2
• Chopped coriander 1 tbsp.
• Ginger thinly sliced 4
• Peanut oil 1 tbsp.
• Chicken stock 3 cups
• Coconut milk 2 3/4 cup
• Chicken tenderloin cut into thin strips 500 gm.
• Spring onions chopped 4
• Bean sprouts 1 cup
• Salt to taste
• Soft brown sugar 3 tsp.

Recipe Method:

• In a bowl place, the vermicelli pours boiling water over it and let it stand for 5 minutes till the noodles get tender.
• Drain the water and cut the noodles into short lengths with a kitchen scissor.
• Remove the lemon rind using a zester or then use a peeler and then cut into fine strips.
• Place the chillies, garlic ginger, onion, lemongrass and coriander in a food processor or blend and blend till it forms a smooth paste.
• Heat oil in a very large heavy-based pan.
• Add the chilli mixture and cook for 3 minutes until the flavour is released stirring frequently.
• Add stock, coconut milk and lime rind and bring to a boil.
• Add chicken and cook stirring for about 4 to 5 minutes until chicken is cooked.
• Add spring onions to soup along with bean sprouts salt and sugar.
• Stir over medium heat for about 3 minutes or until onions are tender.
• To serve place a large spoon of the rice noodles in every bowl and pour the soup over the noodles.
• Garnish with thinly sliced red chillies and whole coriander leaves.

Recipe Tips: 

The Too-Salty Solution
If you have accidentally put too much salt in your soup or curry, place a peeled potato in the pot. It will soak up the surplus and your food won't go to waste!