Chicken and Lemon Grass Soup
recipe
Chicken and Lemon Grass Soup
No commentsIngredients
3 skinless chicken breast fillets
- 4 stalks lemon grass, tender inner part only
- 2 spring onions, finely sliced
- finely grated zest and juice of 1 lime
- 1 tbsp fish sauce (nam pla)
- 1 tsp muscovado sugar, plus extra to taste
- 2-3 small fresh red or green chillies, deseeded
- 900ml chicken stock
- 5cm piece fresh root ginger, peeled
- 25g fresh coriander
- 1 small onion or 2 shallots, finely chopped
- 1 tsp fennel seeds, lightly crushed
- 1 clove garlic
- 1 tsp groundnut oil
- 400g can coconut milk
- salt and freshly ground black pepper
Serves:
4
Preparation:
70
Cook Time:
80
Total Time:
150min
Directions
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- Cut the chicken crossways into thin slices. Place in a non-metallic bowl. Very finely slice one of the lemon grass stalks and scatter over the chicken with the spring onions. Add the lime zest, fish sauce and tsp sugar and mix together. Leave to marinate for - minutes.
- Roughly chop the remaining lemon grass and chillies and put in a pan with the stock, half the ginger, sliced, and all the coriander stems (chop the leaves and reserve). Bring to the boil. Simmer, covered, for - minutes, then strain.
- Gently fry the onion, fennel seeds, garlic and remaining ginger, finely chopped, in the oil in a large saucepan until the onion is soft. Add the strained stock and simmer for mins then add the coconut milk. When the mixture comes back to a simmer, add the chicken with all its marinade and half the chopped coriander leaves. Simmer gently for minutes until the chicken is cooked through.
- Add the lime juice, seasoning and more sugar to taste. Sprinkle with the rest of the coriander and the third chilli, finely sliced, if liked.
Source: Tesco
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