Chicken Coconut Soup with Lemongrass

on Fri 4 Aug

Chicken Coconut Soup with Lemongrass

  • 4 cups good chicken Stock
  • 1/2" root ginger chopped
  • 1 lemongrass stalk bashed
  • Zest of 1 large lime
  • 1/4 cup of lime juice
  • 2 x 14oz cans coconut milk
  • 2 tabs Fish Sauce
  • 2 tabs light brown sugar
  • 1lb cooked chicken cut into small pieces
  • 1/2lb mushrooms cleaned and sliced
  • Sliced chilli to taste

GARNISH

  • Coriander
  1. In saucepan, combine stock, ginger, lemon grass and lime zest
  2. Slowly bring to the boil then let it simmer for approx. 2 mins
  3. Reduce heat and add coconut milk warm then add lime juice,fish sauce, sugar and chillies, simmer for 5 minutes
  4. Add mushrooms and chicken cook for about 3 mins.
  5. Serve in warm bowls garnished with coriander and extra chillies if you like extra spice.
  6. This soup is best made a few days in advance to give the flavours a chance to blend together.

We served this with Domaine Treloar La Terre Promise 

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