Thai chicken and coconut milk soup recipe

  • Serves 4
  • 20 mins to prepare and 20 mins to cook
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Customer recipe by julia richardson
Added 87 months ago

Place coconut milk, leaves, grated ginger and lemon grass in a pan. Bring to the boil.

Add the chicken and simmer uncovered until tender.
Stir in the lemon juice, sugar, fish sauce, chilli and onion.
Bring to the boil, and simmer uncovered for about 3 mins

This soup is best made on the day.

Can be served as a starter for a dinner party or as a supper dish.

Lemon grass will keep for 7-10 days in the fridge.

All ingredients found in main branches of Tesco.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 500G - chicken breast fillets, cut into strips
  • dried kaffir lime leaves
  • 4cm piece - root ginger grated
  • 1 stem - fresh lemon grass, sliced
  • 2 tbsp - lemon juice
  • 1/2 tsp - sugar
  • 2 tbsp - fish sauce
  • 2 tsp - red chillies, finely chopped
  • spring onions, shredded
  • 1.25 litres - coconut milk

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