Coconut Soup with Ginger and Chicken
A Thai-style coconut soup with marinated chicken, ginger, lemon grass and chilli, refined with QimiQ Sauce Base. Makes 4 portions.
Ingredients
| 300 g | Chicken breast fillet, finely diced | |
| 3 tbsp | 45 ml | Asian fish sauce |
| 2 tbsp | 30 ml | Soya sauce |
| 250 g | QimiQ Sauce Base | |
| 250 ml | Coconut milk | |
| 500 ml | Chicken stock | |
| 5 g | Ginger root, peeled | |
| 5 g | Lemon grass | |
| 1 | Red chilli pepper, fresh, seeded | |
| 40 ml | Lemon juice | |
| 1 tsp | 5 ml | Sugar |
| — | Coriander leaves, to garnish |
Instructions
- Mix the Asian fish sauce and soya sauce together. Add the chicken meat and marinate for approx. 10 minutes.
- Heat the coconut milk and chicken stock. Add the ginger, lemon grass (chopped into 3 cm long sticks, or dried), chili, lemon juice and sugar and cook at low heat for a further 5 minutes.
- Add the marinated chicken. Refine with the QimiQ Sauce Base and season to taste.
- Garnish with the coriander leaves and serve immediately.