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Chicken and coconut broth

Recipe from: 29 July 2010
poultry, recipes, soup

Ingredients 14
Servings 2
Time 5 mins


  • 1
    tin of coconut milk
  • 400
  • A few kaffir lime leaves
  • 1
    chilli flakes or a diced red chilli - seeds removed
  • 1
    knob of ginger, finely chopped
  • Lemon grass (I used 2 x 5cm sized freeze dried pieces)
  • 3-4
    fish sauce
  • Juice of half a lime
  • A squeeze of soya sauce, gluten free (optional)
  • 2-3
    palm sugar or fructose
  • Salt and pepper to taste
  • 2
    chicken breasts, chopped into small pieces
  • 1
    punnet sugar snap peas
  • 1
    green pepper, sliced


25 mins
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.

For more of Leaine's Kitchen recipes click here...


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