Chicken Coconut Soup
Chicken coconut soup is very fragant. Creamy coconut milk absorbed in tender chicken balls makes the dish very delicious
Ingredients
Prepare
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Chicken Thigh (Sliced) 200.0 g
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Round Cabbage (Roughly cut) 100.0 g
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Straw mushroom (Cooked) 120.0 g
Cooking
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Lime leaves 5.0 g
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Lemongrass 10.0 g
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Coriander roots, smashed 5.0 g
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Galangal 10.0 g
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Fish Sauce 5.0 g
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Sugar 40.0 g
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Coconut milk 200.0 g
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Water 1000.0 ml
Serve
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Chilli oil 5.0 g
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Fried dry chili 3.0 g
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Sawblade coriander (Sliced) 3.0 g
Preparation
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Prepare
- Clean chicken thigh and cut into small pieces.
- Cut coriander, clean mushroom, then steam.
- Cut cabbage into small pieces.
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Cooking
- In the pot, add water and coconut milk then bring it to boil. Add Knorr Chicken Broth Base, coriander roots, galangal, lemongrass, mushroom and fish sauce when its boiling. Thereafter, add chicken thigh and continue to cook.
- When the chicken is cooked, add cabbages and red chillies. When boiling, turn off the heat and add Knorr Lime Seasoning Powder. Stir evenly.
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Serve
- Serve the chicken coconut milk soup in a bowl. Sprinkle with sliced coriander, fried chillies and chilli oil.
