Fragrant Thai Style Chicken Soup |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I saw this recipe and thought it sounded fantastic for chilly days. Ingredients:
3 teaspoons oil |
1 red chile, deseeded and finely chopped |
1 stalk lemongrass, finely chopped |
150 g baby corn, cut on a diagonal into bite-sized pieces |
75 g green beans, trimmed and chopped |
4 spring onions, chopped |
1 (400 ml) can coconut milk |
300 ml chicken stock |
500 g plain low-fat yogurt |
1 tablespoon cornflour |
3 tablespoons water |
2 chicken breasts, finely sliced |
2 tablespoons coriander, finely chopped |
Directions:
1. Heat the oil in a large saucepan.
2. Add chili and lemongrass, sautéing for 1-2 minutes.
3. Add the babycorn, beans and spring onions.
4. Sauté for another 3-4 minutes.
5. Add the coconut milk and stock.
6. Bring to a boil and simmer until liquid is reduced by half.
7. Mix cornflour with the water and then add that paste to the yogurt.
8. Add entire mixture to the reduced stock and heat until almost boiling.
9. Add the chicken to the pot and poach for 5 minutes or until cooked.
10. Add the coriander and serve immediately.
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