Thai lemon chicken soup

Yield: 4 servings

Measure 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 \N Chicken stock cube; made up with 600ml
\N \N ; (1 pint) water
2 tablespoons Lemon juice
2 tablespoons Crunchy peanut butter
3 \N Spring onions; sliced
1 tablespoon Fresh coriander; chopped
\N \N 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.

Similar recipes