Thai Chicken Coconut Soup |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a lovely, slightly sweet soup. If you cannot find lime leaves, you can use a bit of lime zest instead, but it does change the flavor a bit. Ingredients:
1 teaspoon sesame oil |
2 boneless skinless chicken breasts |
1 (398 ml) can coconut milk |
398 ml water |
1/2 lemon, zest of, only |
4 kaffir lime leaves |
1 teaspoon dried chili |
1 tablespoon fresh ginger |
1 tablespoon brown sugar |
1/4 cup fresh cilantro |
Directions:
1. Sauté chicken breasts in oil at medium high, in a stove-top fry pan, until center is no longer pink.
2. Warm coconut milk in a medium-sized sauce pan, adding water.
3. Add zest of half a lemon.
4. Add kaffir lime leaves, dried chili peppers, ginger and brown sugar.
5. Loosely chop cilantro and add to sauce pan.
6. Remove chicken from pan and slice into thin strips, approximately 1” x 1/4”. Add to sauce pan. Let simmer.
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