Name: Coconut chicken soup
Ingredients: 800 ml Kippenbouillon; 0,5 tl Zout; 1 pcs coriander root; 1 pcs Sjalot (halves); 2 stems Citroengras (in diagonal slices); 6 thin slices galanga; 4 leave kaffir lime (chopped (can be replaced by mint)); 300 g black chicken fillet or boned thighs (in pieces of 3x4cm); 100 g young coconut; 0,5 tblsp Vissaus; 2,5 tsp Limoensap; 0,5 tsp Suiker; 200 ml Kokosmelk; 1-2 g red rawit peppers; 10 g Koriander (chopped); 1 tsp chilipepers (chopped); 2 pcs very young coconuts (cap removed from the top and drained (use the cap as a lid)); 4 dried rawit peppers (without seeds)

Coconut chicken soup

Print Recipe

Cuisine Thailand

Servings pax

Ingredients

Soup

800 ml Kippenbouillon
0,5 tl Zout
1 pcs coriander root
1 pcs Sjalot halves
2 stems Citroengras in diagonal slices
6 thin slices galanga
4 leave kaffir lime chopped (can be replaced by mint)
300 g black chicken fillet or boned thighs in pieces of 3x4cm
100 g young coconut
0,5 tblsp Vissaus
2,5 tsp Limoensap
0,5 tsp Suiker
200 ml Kokosmelk
1-2 g red rawit peppers
10 g Koriander chopped
1 tsp chilipepers chopped
2 pcs very young coconuts cap removed from the top and drained (use the cap as a lid)

Garnish

4 dried rawit peppers without seeds

Instructions

Bring the chicken broth with the salt to the boil in a large saucepan over medium heat.
Mash the coriander root, shallot, galanga, kaffir lime leaves and lemongrass in a mortar, put them in the pan and cook for 1-2 minutes. Add the chicken pieces and cook for 3-4 minutes or until done. Stir in the young coconut, fish sauce, sugar, coconut milk and lime juice, and let the soup boil for another 2 minutes. Add the peppers and coriander, scoop the soup into whole, young coconuts, garnish with dried peppers and put them on the table.

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Coconut chicken soup