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Chicken Coconut Soup Recipe
Chicken Coconut Soup
Coconut is extensively used not only in Indian cooking but also in Thai, Malaysian, and other South East Asian cuisines. Coconut is used in many forms. Coconut can be used as coconut milk, coconut pulp and also as dried pulp of coconut. Coconut oil is also used not only for cooking but also for massaging the skin and as hair oil. Coconut is light on stomach and even coconut oil doesn’t have much calories and brings down bad cholesterol.
1. Dried cellophane noodles: 120 grams or 4 Oz.
2. Chicken Stock / vegetable stock : 1.25 liters or 40 fl. Oz.
3. Lemongrass: 1 crushed.
4. Ginger: ½ inch piece, peeled and finely chopped.
5. Chicken Breasts: 2, skinned and boneless. Cut in to thin slices.
6. Kaffir lime leaves: 2 thinly sliced.
7. Red Chili: 1 deseeded, chopped.
8. Bean sprouts: 60 grams / 2 Oz.
9. Thai Fish sauce : 2 Tsp
10. Coconut cream: 240 grams/ 8 fl. Oz.
11. Lime Juice: 1 Tsp
12. Scallions: 4 green parts finely chopped.
13. Cilantro / coriander leaves: For garnishing
1. Take the dried noodles and put them in a pan.
2. Cover the noodles with lukewarm water for 30 minutes to soften them.
3. If the packet of noodles has instructions to soften them, use that.
4. Drain well and set aside.
5. Take a large pan and pour stock in to it.
6. Bring stock to boil.
7. Now put the heat to simmer.
8. Now add red chilies, ginger, lime leaves and lemon grass to stock.
9. Simmer it for another 5 minutes.
10. Add chicken pieces and let it simmer for another 3 to 4 minutes.
11. Add coconut cream, fish sauce and ½ tsp lime juice and simmer it for another 4 minutes.
12. Now add bean sprouts and scallions to the stock.
13. Simmer it for another minute.
14. Now taste the soup and add more of fish sauce and lime juice according to taste.
15. Now divide the softened noodles in to 4 bowls.
16. Now bring the soup to boil.
17. Add the soup in the bowls containing noodles.
18. Garnish with chopped cilantro leaves.
19. Serve hot.
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