Curried Coconut Chicken Soup
Serves
4
Total Time
25mins
Calories
706
You will be making this fragrant Thai-inspired soup several times a year, we are sure!
- Lemongrass stalk2trimmed
- Chicken breast2diced
- Scallion2sliced
- Curry paste4 tablespoons
- Ginger20 g
- Cilantro4 sprigs
- Shallot3
- Coconut cream400 ml
- Water500 g
- Chicken stock3 tablespoons
- Fish sauce2 tablespoons
- Kaffir lime leaves3
- Coconut sugar30 g
- Carrot and daikon pickle7 ½ tablespoons
- Bean sproutsas needed
- Limeas needed
- Soy sauceas needed
Ingredients
- 1. Add curry paste, lemongrass stalk, ginger, cilantro and shallot to the TM5 bowl
- 2. Chop with MC in place 3 sec, speed 5
- 3. Sauté 5 min, Varoma, speed 2
- 4. Then add coconut cream, water, chicken stock, fish sauce, kaffir lime leaves and coconut sugar to the TM5 bowl
- 5. Cook 10 min, 100°C, reverse speed 2
- 6. Then add chicken breast to the TM5 bowl
- 7. Cook 5 min, 100°C, reverse speed 2
- 8. Transfer contents of TM5 bowl to 4 large serving bowls
- 9. Garnish with carrot and daikon pickle
- 10. Sprinkle with scallion
- 11. Garnish with bean sprouts and lime
- 12. Serve with soy sauce
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
