Gingered chicken and coconut soup

Ingredients 11
Servings 6


  • 400
    coconut milk
  • 400
    coconut cream
  • 375
    chicken stock
  • 4
    stalks lemon grass, outer leaves removed
  • 3
    slices fresh ginger, peeled
  • 10
    whole black peppercorns
  • 5
    fresh lemon leaves
  • 6
    chicken breast fillets or skinned and boned thighs
  • 200
    baby corn
  • 30
    fish sauce
  • 1
    lemon, juice


Place coconut milk, coconut cream and chicken stock (use 1 1/2 cubes to make) in a large saucepan and bring to boil over moderate heat. Roll a rolling pin lightly over lemon grass stalks to bruise them. Cut stalks into 5 cm long pieces. Add to soup with ginger, peppercorns and lemon leaves. Reduce heat and simmer for about 5 minutes. Cut chicken and corn into bite-sized pieces and add to soup mixture. Simmer over moderate heat until chicken is cooked. Remove from stove and add fish sauce and lemon juice. Discard lemon leaves and ginger and serve at once.

Read more on: soup  |  fruit

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