Name: Chicken and coconut broth
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2 servings
Cuisine: Cuisine
Ingredients: 1 coconut milk tinned; 400 ml water; lime leaves kaffir; 1 tsp chilli flakes; 1 fresh ginger finely chopped; lemongrass 2 x 5cm, freeze-dried pieces; 3-4 tsp fish sauce; lime halved, juice only; soy sauce; 2-3 tsp palm sugar or fructose; salt and freshly ground black pepper to taste; 2 chicken breast fillets chopped; 1 sugar snap peas halved; 1 green pepper sliced

Recipe Disclaimer

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Ingredients (14)

1	coconut milk — tinned
400 ml	water
	lime leaves — kaffir
1 tsp	chilli flakes
1	fresh ginger — finely chopped
	lemongrass — 2 x 5cm, freeze-dried pieces
3-4 tsp	fish sauce
	lime — halved, juice only
	soy sauce
2-3 tsp	palm sugar — or fructose
	salt and freshly ground black pepper — to taste
2	chicken breast fillets — chopped
1	sugar snap peas — halved
1	green pepper — sliced

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Method:

Make the broth by adding the coconut milk, water, lime leaves, chilli, ginger, lemon grass, fish sauce, lime juice, soya sauce and palm sugar to the boil.

Allow all flavours to infuse, by simmering for about 10 – 20 minutes.

Taste the broth and adjust flavours if needed – making sure you have a balance of sweet, salty, sour and spicy.

Add the chicken pieces, sugar snap peas and greenpepper and cook until chicken is translucent and cooked through.

Taste again.

Season with salt and pepper if desired.

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