Thai lemon chicken soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 250 | grams | Chicken breast; sliced thinly (8oz) |
| ½ | teaspoon | Turmeric |
| 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 |
Directions
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.