This recipe first appeared in Woman's Day.
Thai lemongrass and coconut chicken soup
This Thai lemongrass and coconut chicken soup recipe was made for chilly nights. Light, fragrant and packed with flavour, this soup is perfect dished up in big bowls and served with a squeeze of lime
- 20 mins preparation
- 50 mins cooking
- Serves 4
Print
Ingredients
- 1 tablespoon peanut oil
- 8 frenched chicken legs
- 1 red onion, finely chopped
- 1 stalk lemongrass, bruised
- 5 centimetre fresh ginger, thinly sliced
- 4 kaffir lime leaves, bruised
- 1 long red chilli, thinly sliced
- 1 1/2 litre chicken stock
- 400 millilitre can coconut cream
- 200 gram dried rice vermicelli noodles, soaked following packet instructions
- 180 gram fried tofu puffs
- 250 gram punnet cherry tomatoes, halved
- 1/3 cup lime juice
- 1 tablespoon finely grated palm sugar
- 1 tablespoon fish sauce
- coriander leaves, fried shallots to serve
Method
- 1In a large saucepan, heat oil on medium. Brown chicken for 4-5 minutes, turning. Set aside.
- 2In the same pan, cook onion, lemongrass and ginger for 3-4 minutes until softened. Add lime leaves and chilli, then cook for a further 2 minutes. Add stock and bring to the boil.
- 3Reduce heat to low and stir in coconut cream. Return chicken to pan. Simmer, partially covered, for 30-35 minutes until chicken is cooked.
- 4Remove chicken and shred coarsely. Return to broth with noodles and tofu and cook for a further 3 minutes to warm.
- 5Remove from heat and stir tomatoes, lime juice, palm sugar and fish sauce through. Serve sprinkled with coriander and shallots.
Notes
- Brown sugar can be used instead of palm sugar, and grated lime zest in place of lime leaves.
The Latest from Food To Love
- Kitchen TipsThese storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 - Kitchen Tips5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 - Kitchen Tips5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 - RecipePassionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020