- Chicken Leg1 Piece(s)
- Coconut Milk500 Milliliter(s)
- Sesame Oil1 Tablespoon(s)
- Curry Paste1 Teaspoon(s)
- Broth1 Piece(s)Cube
- Onion1 Piece(s)
- Cloves Garlic2 Piece(s)
- Red Bell Pepper1 Piece(s)
- Carrots2 Piece(s)
- Bean Sprouts1 Pinch
- Mushroom4 Piece(s)
- Broccoli250 Gram(s)
- Zucchini1 Piece(s)
- Leek1 Piece(s)
- Lemongrass Stem1 Piece(s)
- Coriander1 Piece(s)
- Basil1 Piece(s)
- SaltAs needed
If you’ve never eat it before, Coconut Chicken Soup is a delicious soup made of chicken and coconut milk base, a bit of pepper, sometimes mushrooms.
This Coconut Chicken Soup Recipe is one of our favorites, and it’s quick and easy enough to make at any time.
Prepare the chicken
First of all Boil a liter of water with the chicken leg and the cube broth until the meat is cooked.
Keep the broth, remove the thigh, the bones and skin then cut the flesh into very small cubes.
Prepare the condiments
Peel the carrots, garlic, onion, leek and mushrooms.
Wash the zucchini, peppers, bean sprouts, broccoli, basil and coriander.
Then, Separate the coriander and basil leaves from the stems and keep the leaves.
Mince the onion, the pepper, the carrots, the mushrooms and the broccoli stalk very finely, taking care to separate them from the very small bouquets, the zucchini and the leek.
Mash the garlic.
In a pan pour sesame oil and all vegetables and to braise for 20 minutes at low heat turning often vegetables.
Crush the lemongrass stem over its entire length with a hammer between two sheets of aluminum foil so as to extract all the flavors but to be able to easily remove it from the soup.
Cooking the Coconut Chicken Soup
Pour the vegetables, meat, herbs, lemongrass stalk, coconut milk and curry paste into the broth where the chicken thigh cooked.
Finally Let simmer about 20 minutes, add salt to taste and serve hot having took care to remove the stalk lemongrass.