Serves 4
2 chicken breasts, skinless and boneless
Zest of 1 lime
Juice of 1 lime
2 teaspoons of soy sauce
1 teaspoon of root ginger
2 pints of chicken stock
6 tablespoons of coriander leaves
1 fresh red chilli, deseeded and finely sliced
4 tablespoons of coconut milk light
4 spring onions trimmed and finely sliced
Salt and ground black pepper to taste
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- Place the chicken, zest of lime, ginger, and stock in a medium sized saucepan and bring to the boil
- Reduce the heat to low, cover and simmer gently for 40 minutes or until the chicken is cooked through
- Remove the chicken from the pan with a slotted spoon and tear into bite sized shreds
- Return the chicken to the pan along with the lime juice, coriander leaves, soy sauce, red chilli, coconut milk and most of the spring onions, (leave enough to garnish)
- Season well and simmer for a further 4-5 minutes until warmed through
- Serve garnished with the remaining spring onions
This Thai Chicken Soup is great for those of you watching the waistline, and also a great winter warmer. Vegetarian Thai Green soup can be made by exchanging the chicken for tofu and the chicken stock for vegetable stock, then half the cooking time.
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