Chicken coconut soup
DIFFICULTY
easy
easy
RATING
COOK TIME
25 mins
25 mins
TOTAL TIME
25 mins
25 mins
Ingredients
Servings:
4
- 300 g Coconut flake
- 150 g Chicken filet
- 10 Kaffir lemon leaves
- 1 Star Anise
- 2 (400 ml each) Glasses of chicken stock
- 300 g Tomatoes
- 2 TEASPOONS Cornstarch
- 2 TABLESPOONS Fish sauce
- 1 TABLESPOON Lime juice
Directions
- 1
For the coconut milk, pour 400 millilitres of boiling water onto the grated coconut. Leave to stand for ten minutes. Then press out well in a gauze cloth. Collect the milk (approx. 200 millilitres).
- 2
Simmer the meat with three lemon leaves and star anise in the chicken stock for about 15 minutes. Pour the stock through a sieve and collect. Dice meat. Wash tomatoes, cut into slices. Mix cornflour and 200 millilitres of coconut milk
- 3
Add meat and tomatoes and season with fish sauce and lime juice. Garnish with lemon leaves.
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