This soup is just so enjoyable with the tastes of lemongrass and kaffir lime leaves.
Asian Chicken, Prawn and Coconut Soup
Ingredients
- 3cm fresh ginger
- 1 red chilli deseeded
- 700g chicken stock (see tip below) or 30g TM vegetable stock concentrate and 670g boiling water
- 400g coconut milk
- 40g fish sauce
- 50g lime juice (approx. 3 limes) - reserve the squeezed out halves
- 2 teaspoon brown sugar
- 1 lemongrass stem sliced in half length ways and bruised slightly
- 8 kaffir lime leaves
- 600g chicken thigh sliced
- 150g mixed Asian mushrooms (shitake or enoki)
- 12 raw prawns peeled
- fresh coriander leaves to garnish
Instructions
- Place ginger and chilli in TM bowl and chop 3 sec / speed 8. Scrape down.
- Add stock, coconut milk, fish sauce, lime juice and brown sugar.
- Place simmering basket in TM bowl and put in the lemongrass stalks, lime (from squeezing) and kaffir lime leaves and cook 10 mins / 100°C / speed 1.
- Remove simmering basket and discard contents.
- Place chicken in TM bowl and cook 13 mins / 100°C / speed soft / Reverse.
- Add prawns and mushrooms and cook 5 mins / 100°C / speed soft / Reverse.
- To serve, divide the soup among bowls, then serve garnished with coriander.
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