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Thai soup with chicken and coconut milk

Delicious coconut milk soup with a lemon flavour. Not as a starter but with rice!!


land: Thailand
moeilijkheid:
tijd: 40 minuten
categorie: Bijgerecht
toegevoegd door: chrystal
toegevoegd op: 29 april 2006
waardering: Er zijn nog geen waarderingen gegeven.
pittigheid: pittig
Bevat: Gevogelte

ingrediënten (voor 5 personen):
  • 1 stem lemongrass
  • 0,8 dl coconut milk
  • 1 broth cube
  • 2 cm galanga root
  • 10 black pepper balls
  • 10 kaffir-lime leaves
  • 500 gram chicken breast
  • 150 gram mushrooms
  • 1 can of baby corn
  • 1 lime
  • 3 tbsp fish sauce
  • 2 small lombok chillis
  • 1 spring onion
  • coriander

bereiding:
  1. Cut the lemongrass in large pieces of 5 cm, and remove the root. Chop up the lowest part, and crush the other parts.
  2. Dissolve the broth cube in half a liter of water. Put this in a pot and and add the coconut milk. Bring to boil.
  3. Meanwhile, chop up the galanga root. Crush the pepper balls. Rip the lime leaves in pieces. Add everything but half of the lime leaves to the soup. Let this boil for about ten minutes.
  4. Meanwhile, cut the chicken in strips, the mushroom in pieces and the baby corn in long strips.
  5. Sieve the soup to remove the spices, and put it back on the fire. Add the chicken, mushrooms and corn. Let the soup boil for 7 minutes until the chicken is done.
  6. Meanwhile, squeeze the juice ot of the lime. Chop up the lombok chilli, spring onion and coriander.
  7. Last, add the lime juice, the fish sauce, lombok, spring onion, coriander and the rest of the lime leaves to the soup, and serve.
tip: When eating the soup, pour some of the soup over the rice. Don't add the chillies to early, or the soup will become too spicy.
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