Name: Vietnamese coconut chicken soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 400 ml cans coconut milk; 1 litre (4 cups) chicken stock; 6 kaffir lime leaves, torn; 5 piece fresh galangal, peeled, thinly sliced; 1 lemongrass stalk, pale section only, halved lengthwise, bruised; 2 fresh small red chillies, thinly sliced; 400 gram pumpkin, cut into 2 cm pieces; 400 gram chicken breast fillets, thinly sliced; 400 gram broccoli, cut into small florets; 1 tablespoon fish sauce; 1 teaspoon brown sugar; bean sprouts and coriander sprigs, to serve

Ingredients

2 400 ml cans coconut milk

1 litre (4 cups) chicken stock

6 kaffir lime leaves, torn

5 piece fresh galangal, peeled, thinly sliced

1 lemongrass stalk, pale section only, halved lengthwise, bruised

2 fresh small red chillies, thinly sliced

400 gram pumpkin, cut into 2 cm pieces

400 gram chicken breast fillets, thinly sliced

400 gram broccoli, cut into small florets

1 tablespoon fish sauce

1 teaspoon brown sugar

bean sprouts and coriander sprigs, to serve

Method

1.Combine coconut milk and stock in a large saucepan over moderate heat. Bring to the boil. Add lime leaves, galangal, lemongrass and chilli. Reduce heat; simmer, covered, for 7 minutes. Add pumpkin; cook, covered, for 3 minutes more.

2.Add chicken to pan; simmer, uncovered, for 5 minutes. Add broccoli; simmer for 3 minutes more or until chicken is cooked and vegies tender.

3.Stir in fish sauce and sugar. Ladle soup into bowls. Serve topped with sprouts and coriander sprigs.

Use fresh ginger if you can’t find galangal. To bruise lemongrass, place on a flat work surface and press gently with the flat side of a large knife blade; bruising releases the flavour.
Note

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Ingredients

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