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Chicken And Coconut Milk Soup

Chicken And Coconut Milk Soup

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!