Thai Chicken and Coconut Soup

Thai Chicken and Coconut Soup

Serves 4
1 tsp vegetable oil
3 tbsp Lemongrass Stir-In Paste
3 large shallots, sliced
1/2 cup Lightly Dried Coriander , divided
4 cups chicken stock
400 ml coconut milk
200 grams Mushrooms, sliced
1 breast cooked BBQ chicken, shredded
3 tbsp lime juice
2 tbsp Lightly Dried Chilli , divided
2 spring (green) onions, sliced
1 lime, cut into wedges

Heat oil in large saucepan.  Add lemongrass, shallots and 2 tablespoons coriander; cook until shallots are softened, 3-4 minutes.


Add chicken stock and coconut milk; bring to a boil; cover and reduce heat to low; simmer for 10 minutes. 


Reduce heat to medium, add mushrooms; cook 3 minutes, add chicken; cook 5 minutes; remove from heat.


Stir lime juice and 1 tablespoon chilli into soup.  Serve sprinkled with remaining coriander, chilli, green onions and lime wedges.

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