Easy recipe Chicken And Coconut Soup Recipe

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four stalks lemongrass, white part only, bruised ten kaffir lime (Recipes by ingridients lime) leaves, crushed about fivecm piece fresh galangal, thinly sliced two x four hundredml cans coconut milk four cups (about oneL) Campbells Real Stock Chicken two (about four hundredg) chicken breast (Recipes by ingridients breast) fillets one quarter cup (about sixtyml) fish sauce two tablespoons lime (Recipes by ingridients lime) juice (Recipes by ingridients juice) about one tablespoon finely chopped palm sugar (Recipes by ingridients sugar) about one carrot, peeled, cut into matchsticks two green onions, thinly sliced lengthways two red birdseye chillies, thinly sliced diagonally Finely shredded kaffir lime (Recipes by ingridients lime) leaves, to serveStep about one Place the lemongrass, kaffir lime (Recipes by ingridients lime) leaves, galangal, coconut milk and chicken stock in a large saucepan over low heat. Chicken And Coconut Soup Recipe. Cook, covered, for about one hour to develop the flavours. Step two Add the chicken to the stock mixture and cook, covered, for ten minutes or until chicken is cooked through. Use a slotted spoon to transfer chicken to a heatproof bowl. Set aside for ten minutes to cool slightly. Shred the chicken with your fingers. Step three Pour the stock mixture though a fine sieve into a clean saucepan. Discard the lemongrass mixture. Place over medium heat and add the chicken, fish sauce, lime (Recipes by ingridients lime), juice (Recipes by ingridients juice) palm sugar (Recipes by ingridients sugar) and carrot. Cook for two-three minutes or until heated though. Chicken And Coconut Soup Recipe. Step four Ladle soup among serving bowls. Chicken And Coconut Soup Recipe. Top with green onion, chilli (Recipes by ingridients chilli) slices and shredded kaffir lime (Recipes by ingridients lime) leaves, if desired.. Chicken And Coconut Soup Recipe.