Hearty Asian chicken soup

By admin
25 May 2016

You'd never guess the secret ingredient in this exotic dish is ready-made butter chicken sauce.

Coconut milk, lemon and ginger impart an exotic flavour to this basic soup. Serves 4-6 Preparation time: 15 min Cooking time: 15 min

  • 30 ml (2 T) olive oil
  • 1 onion, quartered
  • 2 cloves garlic, finely chopped
  • 1 lemongrass stem, finely chopped
  • 3 cm piece of fresh ginger, peeled and grated
  • 1 chilli, finely chopped
  • 125 ml (½ c) fresh coriander, coarsely chopped
  • 4 chicken breast fillets, cut into pieces
  • 200 ml ready-made butter chicken sauce
  • 2 cans (410 g each) coconut milk
  • 500 ml (2 c) chicken stock
  • salt and black pepper
  • 1 red pepper, cut into strips
  • 500 ml (2 c) cooked noodles
  • extra coriander to garnish

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1 Heat the oil in a saucepan and fry the onion, garlic, lemongrass, ginger, chilli and coriander for 1 minute or until fragrant.

2 Add chicken pieces and stir-fry until just done.

3 Add remaining ingredients except red pepper, noodles and extra coriander. Bring to the boil.

4 Reduce heat and simmer for 3 minutes or until done. Add red pepper strips and season to taste with salt and pepper.

5 Divide the noodles among soup bowls and spoon the chicken soup over. Garnish with fresh coriander and serve piping hot.

Read more: Butter chicken

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