Name: Coconut, chicken and kaffir lime
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 tablespoon peanut oil; 600 gram chicken thigh fillets, cut into 1cm strips; 1/4 cup (75g) green curry paste; 4 cup (1l) chicken stock; 3 1/4 cup (800ml) coconut milk; 1 long green chilli, finely chopped, plus 1 extra, thinly sliced; 8 fresh kaffir lime leaves, shredded; 125 gram rice vermicelli; 2 tablespoon grated palm sugar; 2 tablespoon lime juice; 2 tablespoon fish sauce; 1 cup (80g) bean sprouts; 1/2 cup loosely packed vietnamese mint leaves; 2 limes, cut into thin wedges

Ingredients

1 tablespoon peanut oil

600 gram chicken thigh fillets, cut into 1cm strips

1/4 cup (75g) green curry paste

4 cup (1l) chicken stock

3 1/4 cup (800ml) coconut milk

1 long green chilli, finely chopped, plus 1 extra, thinly sliced

8 fresh kaffir lime leaves, shredded

125 gram rice vermicelli

2 tablespoon grated palm sugar

2 tablespoon lime juice

2 tablespoon fish sauce

1 cup (80g) bean sprouts

1/2 cup loosely packed vietnamese mint leaves

2 limes, cut into thin wedges

Method

1.Heat oil in large saucepan. In batches, cook chicken until browned lightly.

2.Add paste to same pan and stir over heat until fragrant. Return chicken to pan with stock, coconut milk, chopped chilli and lime leaf; bring to the boil. Reduce heat and simmer with lid off for 30 minutes, skimming fat from surface occasionally.

3.Add vermicelli; cook, uncovered, until vermicelli is just tender. Stir in sugar, juice and sauce.

4.Serve soup sprinkled with sprouts, mint, sliced chilli and lime.

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Ingredients

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