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Spicy Coconut Chicken or Seafood Soup
Various delicious Asian cuisines from restaurant gourmet recipes around Asean region. Now you can save money from dinning in restaurant with these
economical and easy to follow Asian recipes!
Serves : 4
Preparation time : 10 minutes
cooking time : 10 minutes
Ingredients :
1 liter thin coconut milk
750ml chicken stock or 11/2 chicken stock cubes in 750ml boiling water
6 kaffir lime leaves, sliced
1cm galangal root, thinly sliced
3 bird's-eye cihllies
1 stalk lemongrass, thick bottom part only, tough outer layers discarded
300g fresh boneless chicken or seafood, sliced into thin strips.
16 fresh or canned straw or button mushrooms
4 tablespoons freshly squeezed lime juice
2 tablespoons fish sauce
2 spring onions, cut into lengths, to serve
few sprigs coriander leaves
Method :
Heat coconut milk and chicken stock in a stockpot over medium heat for 3 minutes. Do not allow to boil.
Add the lime leaves, galangal, chillies and lemongrass.
Stir in the chicken or seafood and mushrooms. Cook until the soup just begins to boil. Turn off heat. Add the lime juice and fish sauce. Mix well. Remove and serve hot, garnished with spring onions and coriander leaves.
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