Thursday, May 16, 2013

SPICY COCONUT SOUP

INGREDIENTS:
3cups thick coconut
4 cups chicken or pork stock
6-7inches big lemon grass stem, trimmed and bruised
2 pieces kaffir lime leaves, thinly shredded
1 ½ inch galangal or young ginger, thinly sliced
2 (or to taste) pieces red chilies, chopped
1-2 tbsp. red sweet pepper, finely chopped
3-4 tbsp. patis (fish sauce)
½ kilo skinless chicken breast fillets sliced thinly or big shelled and de- veined shrimps
½ cup fresh cilantro, chopped
½ cup green onions or leeks, chopped

INGREDIENTS:
1. In a soup pot, put together coconut milk, stock, lemongrass, kaffir, galangal or ginger and bring to boil.
2. Reduce heat, cover and simmer for 10 minutes.
3. Stir in sweet chilies, sweet pepper and patis.
4. Let boil for about a minute then stir in chicken or shrimps.
5. Simmer for 5-6 minutes or until chicken is no longer pink.
6. Shrimps require only 4 minutes.
7. Do stir chicken or shrimps occasionally.
8. Serve in individual bowls at once.
9. Serves 4-6.


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