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.