| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood, Grains, Dairy | Sainsbury9 | 4 | Servings | |
INGREDIENTS
| 2 | Chicken breasts, on the bone | |
| 1 1/4 | Cold water, 2 pints | |
| 4 | Lemon grass, washed and | |
| bruised | ||
| 10 | Cm, 4 inch piece of | |
| galingale peeled | ||
| and sliced | ||
| 4 | Kaffir lime leaves | |
| 3 | Shallots or 1 medium-size | |
| onion sliced | ||
| 3 | Dried red chillies | |
| 125 | g | Fresh shiitake or oyster |
| mushrooms sliced thinly | ||
| 4oz | ||
| 4 | T | Lime juice or lemon juice |
| 1 | T | Fish sauce |
| A large pinch of chilli | ||
| powder | ||
| 1 | 125 millilit coconut milk | |
| 4 fl oz | ||
| 3 | T | Chopped fresh basil |
| Salt to taste |
INSTRUCTIONS
Put all the ingredients for the stock in a saucepan, boil for 15 minutes, then take out the chicken breasts. Bone and skin the breasts, slice them thinly and keep them aside. Put the bones and the skin back into the stockpot and continue cooking the stock for 30 minutes. Strain the stock through a fine sieve into another saucepan. You should have about 900ml (1 1/2 pints). Bring it back to the boil add the chicken, mushrooms and the rest of the ingredients, except the coconut milk and basil. Simmer the mixture for 3 minutes, adjust the seasoning, and add the coconut milk. Simmer gently for 3 more minutes stirring most of the time, to prevent the coconut milk from boiling. Just before serving, put the basil into the very hot soup, to cook it just a little. Serve hot, with the chicken breast and mushrooms divided equally among the soup bowls. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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“God: so personal that in comparison we are cold unfeeling machines”
Nutrition (calculated from recipe ingredients)
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Calories: 331
Calories From Fat: 75
Total Fat: 8.3g
Cholesterol: 5.7mg
Sodium: 762.3mg
Potassium: 368.7mg
Carbohydrates: 44.8g
Fiber: 11g
Sugar: 9g
Protein: 21.2g