Thai Chicken and Coconut Soup

13
Ingredients
4
Servings

Ingredients

  • 1 teaspoon vegetable oil
  • 3 tablespoon Gourmet Garden Lemongrass Cold Blended Paste
  • 3 large shallots, sliced
  • 1/2 cup Gourmet Garden Coriander Lightly Dried
  • 4 cup chicken stock
  • 400 mililiters coconut milk
  • 200 grams Mushrooms, sliced
  • 1 breast cooked BBQ chicken, shredded
  • 3 tablespoon lime juice
  • 2 tablespoon Gourmet Garden Gourmet Garden Lightly Dried Chilli , divided Lightly Dried,
  • 2 spring (green) onions, sliced
  • 1 lime, cut into wedges

NUTRITION INFORMATION

(per Serving)

This recipe has no significant nutritional value.

Preparation

  • 1 Heat oil in large saucepan. Add lemongrass, shallots and 2 tablespoons coriander; cook until shallots are softened, 3-4 minutes.
  • 2 Add chicken stock and coconut milk; bring to a boil; cover and reduce heat to low; simmer for 10 minutes.
  • 3 Reduce heat to medium, add mushrooms; cook 3 minutes, add chicken; cook 5 minutes; remove from heat.
  • 4 Stir lime juice and 1 tablespoon chilli into soup. Serve sprinkled with remaining coriander, chilli, green onions and lime wedges.

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