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Chicken And Coconut Milk Soup
Ingredients
- thai
- 2 x dry kaffir lime leaves soaked 15 min or possibly 1 lemon grass root halved lengthways
- 3 x cm piece Thai ginger (kha) or possibly young ginger
- 1 x fresh red chilli de seeded and sliced
- 400 ml coconut lowfat milk
- 150 gm skinless chicken breast cubed
- 2 Tbsp. fish sauce
- 1 Tbsp. lime juice
Directions
- Drain the lime leaves and place leaves or possibly lemon grass root in a saucepan with the thickly sliced ginger chilli coconut lowfat milk and 1 1/2 c. water.
- Cover and bring to the boil.
- Simmer 5 min.
- Add in the remaining ingredients cook till the chicken turns white about 3 min and serve.
- Serves 4
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