Yield: 4 servings
|1 tablespoon||Vegetable oil|
|250 grams||Chicken breast; sliced thinly (8oz)|
|½ teaspoon||Red chilli; chopped|
|150 millilitres||Coconut milk; ( 1/4 pint)|
|1||Chicken stock cube; made up with 600ml|
|; (1 pint) water|
|2 tablespoons||Lemon juice|
|2 tablespoons||Crunchy peanut butter|
|3||Spring onions; sliced|
|1 tablespoon||Fresh coriander; chopped|
|Salt and freshly ground black pepper|
|1 tablespoon||Desiccated coconut|
Heat the oil in a large pan and fry the chicken, turmeric and chilli powder for 3-4 minutes.
Stir in the coconut milk, chicken stock, lemon juice and peanut butter.
Cover and simmer for 15 minutes.
Add the spring onions, coriander and seasonings and cook for a further 5 minutes.
Serve the soup sprinkle with desiccated coconut.
Converted by MC_Buster.
NOTES : A simple aromatic Thai soup designed to impress.
Converted by MM_Buster v2.0l.