Dairy Free

Gluten & Grain Free


Egg Free

Nut Free

Low Disaccharide

Check your tolerance to chilli, as these have disaccharides

A lovely soup, rich with flavour and very Thai.

Serves: 4

Prep time: 20 mins

Cooking time: 20 mins

Ingredients

  • 4 chicken thighs cut into thin strips
  • 5cm piece ginger, thinly sliced
  • 6 Kaffir lime leaves
  • 1 stalk lemongrass (white part)
  • 800mls (2 cans) coconut milk
  • 750 mls chicken stock (or water)
  • 1-2 tsp red chilli, finely chopped
  • juice of 1 lime
  • 3 tbsp fish sauce
  • 1 tbsp honey
  • 1/2 cup coriander leaves, chopped

Method

  • In medium pot, combine ginger, kaffir lime leaves, lemon grass, coconut milk and chicken stock.
  • Bring to the boil, and then reduce heat and simmer for 10 minutes, stirring several times.
  • Add chicken strips and chilli and simmer another 10 minutes.
  • Stir in lime juice, fish sauce and honey,
  • Serve garnished with coriander leaves.

Notes:

A lovely soup, rich with flavour and very Thai.


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