Thai style chicken soup
Chicken and vegetables cooked with lemongrass and lime, in a coconut flavoured stock.
Ingredients
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230g
Leeks, thinly sliced
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350g
Potatoes, peeled and cubed
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280g
Butternut squash, peeled and cubed
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500g
2 chicken legs, skin removed
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2l
Water
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3 cloves garlic
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3 bayleaves
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10g
1 level tbsp lemongrass paste
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1 whole lime, cut in half
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1 tbsp fish sauce
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25g
Sachet creamed coconut
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Salt and pepper to taste
Special Equipment
Special equipment: Blender if you prefer a smooth soup.
Method
1. Place the leeks, potatoes, squash and chicken in large saucepan.
2. Pour over the water then add the garlic, bayleaves, lemongrass and the lime.
3. Cover and bring to the boil. Simmer for 30-40 minutes until the chicken is cooked through.
4. Remove the chicken legs from the pan, and allow to cool a little.
5. Cut the meat from the chicken and add back to the pan, discarding the bones.
6. Stir the fish sauce and coconut into the soup and stir well to dissolve.
7. Check the seasoning and add a little salt if necessary.
8. Cook the soup for 5 more minutes.
9. If you like chunky soup, serve as it is. If you prefer a smoother soup blend ¾ of the soup, and mix with the remaining soup which has been left chunky.
Nutritional information (typical values per serving):
Calories - 163
Fat - 6 g
Peparation Time - 10 minutes
Cook Time - 40 minutes
Serves - 6
Storage Info - The soup can be refrigerated for 2 days and is also suitable for freezing.
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