Coconut and chicken soup
Instructions
Stir half of the coconut milk with the chives and lime leaves in a large pot and bring to a boil.
Add the chicken, the fish sauce and sugar.
Protraete the boil for another 4 minutes until the chicken is cooked, then add the remaining coconut milk.
Leave the mixture on the stove until further boil.
Meanwhile West lime juice in a bowl and pour over the cream.
Garnish with coriander leaves and crushed chili pepper.
Ingredients and dosing for 4 persons
- 2 cups of coconut milk
- 2 stalks of thinly sliced chives and crushed
- 5 leaves of files (fresh leaves broken in half)
- 250 g of boneless chicken breast cut into slices
- 5 tablespoons of fish sauce
- 2 tablespoons of sugar
- 1 teaspoon of black chili paste
- 1/4 cup of coriander leaves
- 1/2 cup of lime juice
- 5 teaspoons of peppercorns crushed green chili