Galangal Chicken and Prawn Coconut Soup
Over a year ago
1,542 views
Ingredients
- 4 lemongrass stalks
- 2x400 ml cans coconut milk
- 475 ml chicken stock
- 1 inch piece galangal
- 10 black peppercorns crushed
- 10 limes leave-torn
- 300g skinless, boneless chicken breast cut into thin strips or prawns
- 3 tbsp. red curry paste
- 120g mushroom-halved
- 50g baby corn on the cobs
- 2 tbsp. lemon juice
- 2 tbsp. Thai fish sauce
- to garnish red chillies
- to garnish coriander
Accompaniment
SponsoredFleurie Georges Duboeuf
The most favored of all the Beaujolais Cru, Fleurie enjoys a very floral bouquet with a refined, smooth taste. An elegant, beautifully made more-ish red with wild strawberry fruit and a fleshy texture.Buy this wine if you like: Light-bodied red with ripe fruit, perfect slightly chilled on a warm summer afternoon.
Method
-
1
1. Cut off the lower 1cm bottom of the lemongrass base then bruise the rest and cut into 4cm pieces and set aside.
2. Bring coconut milk and chicken stock to the boil in a large pan over a medium heat.
3. Add lemongrass, galangal, peppercorns and lime leaves, reduce heat to low and simmer gently for 15 minutes with the lid on.
4. Stir in the red curry paste, chicken strips, mushroom and corn.
5. Simmer gently, stirring occasionally, for 10 minutes or until the chicken is cooked.
6. Stir in lemon or lime juice and fish sauce.
7. Ladle into serving bowls and garnish with fresh coriander, chopped/sliced red chillies. Remove the galangal and lemongrass if you prefer less texture in the soup.
Similar Recipes
View all similar
Comments (0)