Soup Recipes > Thai Style Chicken and Coconut Soup

How to make Thai style chicken and coconut soup:
A really exotic chicken soup to try.





Ingredients

1 1/4 cups cooked, skinned chicken breast sliced into strips
1 1/3 cups unsweetened desiccated coconut
2 cups boiling water
2 cups bouillon chicken flavor
4 scallions, white and green parts, chopped
2 stalks lemon grass, trimmed and prepared
juice and peel of 1 lime
1 teaspoon grated ginger root
1 tablespoon light soy sauce
2 teaspoons ground coriander
2 large fresh chilies
1 tablespoon chopped fresh cilantro
1 tablespoon corn starch mixed with 2 tablespoons cold water
seasoning to taste
chopped red chili to garnish
(see measure conversions for more information)

Method

- Place the desiccated coconut in a ovenproof bowl and pour the boiling water over it.
- Leave to stand for 5 minutes and then strain off and reserve the coconut water. To gather as much flavor as possible work the coconut through the sieve.
- Pour the coconut water into a large saucepan and add the bouillon.
- Add the scallions to the saucepan.
- Bruise the lemongrass stalks and add to the saucepan.
- Add the lime peel, juice, ginger, soy sauce and ground coriander to the saucepan.
- Add the chillies.
- Bring the contents of the pan to boiling point.
- Add the chicken and fresh cilantro to the saucepan, reduce heat and simmer for 10 minutes.
- Discard the lemon grass, lime peel and chilies.
- Pour the blended corn starch mixture into the saucepan and stir until slightly thickened.
- Season to taste then serve, garnished with chopped red chilies.