Name: Coconut, Chicken And Kaffir Lime
Yield: 4 servings
Ingredients: 1 tbsp peanut oil; 1 1/3 lbs boneless skinless chicken thighs, cut into 1/4-inch strips; 1/4 cup green curry paste; 4 cups chicken stock; 3 1/3 cups coconut milk; 2 None long green chili peppers, 1 finely chopped, 1 thinly sliced; 8 None fresh kaffir lime leaves, shredded; 4 oz rice vermicelli; 2 tbsp grated palm sugar or brown sugar; 2 tbsp lime juice; 2 tbsp fish sauce; 1 cup bean sprouts; 1/4 cup loosely packed Vietnamese mint leaves; 2 None limes, cut into thin wedges

Servings: 4 persons

1 tbsp peanut oil
1 1/3 lbs boneless skinless chicken thighs, cut into 1/4-inch strips
1/4 cup green curry paste
4 cups chicken stock
3 1/3 cups coconut milk
2 None long green chili peppers, 1 finely chopped, 1 thinly sliced
8 None fresh kaffir lime leaves, shredded
4 oz rice vermicelli
2 tbsp grated palm sugar or brown sugar
2 tbsp lime juice
2 tbsp fish sauce
1 cup bean sprouts
1/4 cup loosely packed Vietnamese mint leaves
2 None limes, cut into thin wedges

1
Heat oil in large saucepan on high heat. Cook chicken, in batches, until lightly browned. Remove from pan.
2
Add curry paste to pan and stir until fragrant. Return chicken to pan with stock, coconut milk, chopped chili pepper and lime leaf; bring to a boil. Reduce heat to low; simmer, uncovered, for 30 mins, skimming fat from surface occasionally.
3
Add vermicelli; cook, uncovered, until vermicelli is just tender. Stir in sugar, lime juice and fish sauce.
4
Serve soup sprinkled with bean sprouts, mint, sliced chili pepper and lime.

No nutritional information available.

No additional tips available.

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

Coconut, Chicken And Kaffir Lime

How did you like this recipe?