Thai Chicken-Coconut Soup

2013-12-04
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 40m
  • Ready In : 50m

Thai chicken-coconut soup. Very delicious Thai chicken soup.

Ingredients

  • 4 oz (120 g) dried cellophane noodles
  • 5 cups chicken stock
  • 1 lemongrass stalk,crushed
  • 1/2-inch(1.25 cm) piece fresh gingerroot,peeled and finely chopped
  • 2 fresh kaffir lime leaves,thinly sliced
  • 1 fresh red chile,seeded and thinly sliced
  • 2 skinless and boneless chicken breasts,thinly sliced
  • 1 cup coconut cream
  • 2 tablespoons nam pla(Thai fish sauce)
  • 1 tablespoon freshly squeezed lime juice
  • 1/2 cup bean sprouts
  • 4 scallions (green part only),finely sliced
  • fresh cilantro leaves,to garnish


Method

Step 1

In a large bowl,soak the dried noodles with enough lukewarm water to cover for 20 minutes,until soft. Drain well and set aside.

Step 2

In a large pan,boil chicken stock over high heat. Reduce heat to low,add lemongrass,gingerroot,lime leaves and chile. Simmer for 5 minutes.

Step 3

Add sliced chicken breasts and continue simmering for an additional 3 minutes (until flesh is poached). Gradually stir in the coconut cream,Thai fish sauce and most of the lime juice. Continue simmering for 3 minutes.

Step 4

Add bean sprouts and scallions and simmer for an additional 1 minute. Taste and gradually add extra Thai fish sauce or lime juice at this point. Remove and discard the lemongrass stalk.

Step 5

Divide soaked and drained noodles among 4 bowls. Bring the soup back to a boil,then add the soup to each bowl. Sprinkle Thai chicken-coconut soup with cilantro leaves

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