Coconut and lemongrass chicken soup
| Serves: | 6 |
Ingredients
- 2 lime, zested
- 2 stalks Fresh lemongrass, cut into 4 cm long pieces
- 750 g Skinless, boneless chicken thighs, cut into 3 cm cubes
- 250 g Exotic mushrooms, stemmed, caps cut into bite-size pieces
- 3 x 3 cm piece Fresh ginger, peeled
- Chilli oil
- lime,wedges
- Fresh coriander, for serving
- 200 g white sugar
- 3 tbsp fish sauce
- 400 ml Coconut milk
- 6 cups good-quality chicken stock
- 1/4 cup Lime, juiced
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Using the back of a knife, lightly bruise the lemongrass and ginger.
- Bring the lemongrass, ginger, lime zest, juice and chicken stock to the boil in a large saucepan.
- Reduce the heat and simmer for 8 – 10 minutes until the flavours have blended.
- Strain the mixture into a clean saucepan and discard the solids.
- Add the chicken pieces and bring the mixture back to the boil.
- Reduce the heat, add the mushrooms and simmer for 15 – 20 minutes, skimming occasionally, until the chicken is cooked through and the mushrooms are tender.
- Mix in the coconut milk, fish sauce and sugar.
- Divide the soup between 6 serving bowls and serve with a drizzle of chilli oil, fresh coriander leaves and lime wedges.
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