Hot & Sour Coconut Soup
This fragrant Thai chicken and coconut soup is a delightful blend of aromatic lemongrass, galangal, and kaffir lime leaves, combined with tender chicken, earthy mushrooms, and juicy cherry tomatoes. The creamy coconut cream adds a luxurious richness to the broth, enhancing the flavors of this comforting and satisfying soup. A sprinkle of fresh coriander on top adds a burst of freshness to each spoonful, making it a perfect dish for a cozy night in.
— Constant Cookbook
Ingredients
- 100g Thai fragrant rice
- 1.2l chicken stock or vegetable stock
- 1 stalk of lemongrass , thinly sliced
- 1 tbsp finely chopped galangal or root ginger
- 4 fresh or freeze-dried kaffir lime leaves , chopped or crumbled
- 2 red chillies , deseeded and finely chopped
- 250g skinless boneless chicken breast, thinly sliced
- 175g chestnut mushrooms , sliced
- 200g cherry tomatoes , halved
- 1 tbsp lime juice
- 2 tbsp fish sauce (nam pla)
- 200ml carton coconut cream
- a handful of fresh coriander , chopped
Instructions
- Cook the rice in boiling salted water for about 10 minutes, until tender, then drain and set aside.
- Meanwhile, heat the stock in a large pan, add the lemongrass, galangal or ginger, lime leaves and chillies and simmer for 5 minutes. Add the chicken and mushrooms and simmer for a further 5 minutes. Stir in the tomatoes, lime juice, fish sauce and coconut cream and simmer for 5 minutes more. Scatter over the coriander and serve each portion with a little cooked rice spooned in.
Yield
Serves 4
Nutrition
- Calories: 356 calories
- Fat Content: 19 grams fat
- Saturated Fat Content: 15 grams saturated fat
- Carbohydrate Content: 26 grams carbohydrates
- Fiber Content: 1 grams fiber
- Protein Content: 22 grams protein
- Sodium Content: 2.47 milligram of sodium
Comments
No comments found.