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Chicken And Coconut Milk Soup Recipe

by Global Cookbook

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

1. 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.
2. Cover and bring to the boil.
3. Simmer 5 min.
4. Add in the remaining ingredients cook till the chicken turns white about 3 min and serve.
5. Serves 4

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