Chicken and coconut soup

Add this Asian-inspired chicken soup recipe to your repertoire for a tasty, delicious and healthy meal.

The ingredient of Chicken and coconut soup

1. 4 stalks lemongrass, white part only, bruised
2. 10 kaffir lime leaves, crushed
3. 5cm piece fresh galangal, thinly sliced
4. 2 x 400ml cans coconut milk
5. 4 cups (1L) Massel chicken style liquid stock
6. 2 (about 400g) chicken breast fillets
7. 1/4 cup (60ml) fish sauce
8. 2 tablespoons lime juice
9. 1 tablespoon finely chopped palm sugar
10. 1 carrot, peeled, cut into matchsticks
11. 2 green onions, thinly sliced lengthways
12. 2 red birdseye chillies, thinly sliced diagonally
13. Finely shredded kaffir lime leaves, to serve

The instruction how to make Chicken and coconut soup

1. Place the lemongrass, kaffir lime leaves, galangal, coconut milk and chicken stock in a large saucepan over low heat. Cook, covered, for 1 hour to develop the flavours.
2. Add the chicken to the stock mixture and cook, covered, for 10 minutes or until chicken is cooked through. Use a slotted spoon to transfer chicken to a heatproof bowl. Set aside for 10 minutes to cool slightly. Shred the chicken with your fingers.
3. Pour the stock mixture though a fine sieve into a clean saucepan. Discard the lemongrass mixture. Place over medium heat and add the chicken, fish sauce, lime juice, palm sugar and carrot. Cook for 2-3 minutes or until heated though.
4. Ladle soup among serving bowls. Top with green onion, chilli slices and shredded kaffir lime leaves, if desired.

Nutritions of Chicken and coconut soup

calories: 548.266 calories
fatContent: 38 grams fat
saturatedFatContent: 31 grams saturated fat
carbohydrateContent: 16 grams carbohydrates
sugarContent: 10 grams sugar
fibreContent:
proteinContent: 35 grams protein
cholesterolContent: 82 milligrams cholesterol
sodiumContent: 3593.31 milligrams sodium