Chicken Soup With Cocont Milk Recipe

Name: Chicken Soup With Cocont Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 coconut milk mg of; 400 chicken stock; 2 chicken breasts; 2 lemongrass; 1 galangal root; 3 kaffir lime leaves; 2 cups nuoc nam; 1 cup lime juice tablespoons; 1 red chilli bird language; 3 coriander leaves

Servings: persons

1
["Cut the chicken into small pieces. Cut 4 slices of galangal. Remove the top part of the lemongrass stalks and chop the stems into thin slices diagonally.", "Boil the chicken stock and coconut milk in a wok. From the first broth, add the lemongrass, kaffir lime leaves and galangal. Low the heat and cook for 5 minutes. Strain the broth and put back on fire. Add the chicken and stir. After 10 minutes, add the fish sauce and lime.", "Serve immediately placing the chopped chili and coriander separately on the table. If you find ""nam prik pao"" (fried chili paste) in your local Asian grocery store, use some instead of chili. It is much more fragrant."]

6838

kcal

Calories

302

Fat

620

Carbs

417

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 400 coconut milk mg of, 400 chicken stock, 2 chicken breasts, 2 lemongrass, and more.

Yes, Chicken Soup With Cocont Milk falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Soup With Cocont Milk

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