Prep: 10 Minutes
Cook: 10 Minutes
Serves: 4
Difficulty: Cuisine: Saved: | 200 | Recipe by: KitchenAid |
Recipe Shopping List
Thai Style Chicken and Coconut Soup
Ingredients:
Method:
- For best results use the KitchenAid Artisan Diamond Blender
- Place the paste ingredients into the blender jug and cover
- Select speed 5 (Liquify) and process for 1-2 minutes until the paste mixture is finely chopped, scraping down the sides of the blender during the chopping if necessary
- Heat the coconut cream, milk and stock in a medium sized saucepan and bring to a gentle boil. Add 2 tablespoons of the spice paste and lime leaves. Simmer uncovered for 5 minutes, stirring occasionally
- Add the chicken strips, fish sauce, lime juice and brown sugar. Simmer gently uncovered for 3-4 minutes. (Do not boil or the chicken will become tough)
- Add the coriander leaves and serve
Tips & Hints:
- Thai curry paste- freeze the remaining paste for up to 6 months in ice cube trays. To use simply defrost for 15 minutes.
- Lime leaves available fresh from good fruit and vegetable merchants or Asian food stores. They can be frozen for up to 3 months.
More Soups recipes from KitchenAid
No reviews for this recipe yet.
Feedback and Reviews