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Recipes >> Soup, Stew, Yakhni Recipes > Chicken and Coconut Milk Soup by cooking expert sharmeen

Chicken and Coconut Milk Soup

Chicken and Coconut Milk Soup
Prep Time
20-25mins
Cook Time

35-40mins minimum
Serves

2-4 persons
You will love this soup. Your spirit's will welcome this soup's warmth during the winter season. So sip, slurp, and enjoy!
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Source:  Cooking Expert Sharmeen In Flavors On Masala Tv
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Ingredients

  • Rice Vermicelli 150 gm
  • Lime 1
  • Red Chillies 4 small chopped
  • Medium Onion chopped 1
  • Garlic Chopped 2 cloves
  • Lemongrass Roughly Chopped 2 stalks
  • Chopped Coriander 1 tbsp
  • Ginger Finely Chopped 4 thin slices
  • Peanut Oil 1 tbsp
  • Chicken Stock 3 cup
  • Coconut Milk 2, 3/4 cup
  • Chicken Tenderloin cut into thin strips 500 gm
  • Spring Onions chopped 4
  • Bean Sprouts 1 cup
  • Salt to taste
  • Soft Brown Sugar 3 tsp

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Cooking Directions

  1. In a bowl place the vermicelli pour boiling water over it and let it stand for 5 minutes till the noodles get tender.

  2. Now drain the water and cut the noodles into short lengths with a kitchen scissor.

  3. Remove the lemon rind using a zester or then use a peeler and then cut into fine strips.

  4. Now place the chillies,garlic ginger, onion, lemongrass and coriander in a food processor or blender and blend till it forms a smooth paste.

  5. Heat oil in a very large heavy based pan add the chilli mixture and cook for 3 minutes until flavor is released, stirring frequently.

  6. Now add stock, coconut milk and lime rind and bring to a boil.

  7. Add chicken and cook, stirring for about 4 to 5 minutes until chicken is cooked, add spring onions to soup along with bean sprouts salt and sugar.

  8. Stir over medium heat for about 3 minutes or until onions r tender.

  9. Remove for the stove and squeeze some fresh lime juice.

  10. To serve place a large spoon of the rice noodles in every bowl and pour the soup over the noodles and garnish with thinly sliced red chillies and whole coriander leaves.

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