LEMONGRASS COCONUT SOUP WITH CHICKEN
RECIPE TYPE
Soup, Chicken
Prep: 15 min
Marinate: 2 hr
Cook: 20 min
Ingredients
1 tbsp Longo’s Essentials 100% Pure Vegetable Oil1 tsp cornstarch or tapioca starch1/2 tsp sea salt375g boneless, skinless chicken thighs, cut into bite-size piecesLemongrass Coconut Soup:1 cup Longo’s Essentials No Salt Added Chicken Broth Or Coconut Water5 small shallots, halved and bruised (see Tip)1 pkg (20g) Longo’s Lemongrass, cut into 2-inch pieces and bruised (see Tip)2 cans (400mL each) Longo’s Essentials Coconut Milk2 tsp sea salt15 Longo’s Flavour Bombs Cherry Tomatoes On The Vine, halved1 cup packed oyster mushrooms, trimmed1 fresh red bird’s eye chili pepper, cut in half or 1/4 tsp Longo’s Crushed Chilies1 tbsp fish sauce or more to taste1 tbsp fresh lime juice or more to taste1 tbsp brown sugar (optional)2 green onions, cut into 1-inch pieces1/2 cup packed coarsely chopped fresh cilantro leaves and stems
Directions
Stir together, oil, cornstarch, salt and 2 tbsp water until salt dissolves. Stir in chicken pieces to coat well; cover and refrigerate for at least 2 hours or overnight.
Lemongrass Coconut Soup: Combine chicken broth, shallots and lemongrass in soup pot. Bring to boil over medium heat; reduce heat to medium-low and simmer for 2 minutes. Whisk in coconut milk and salt; simmer for about 3 minutes until broth starts to boil.
Stir in chicken mixture, tomatoes, mushrooms and chili pepper. Cook, stirring gently, for 8 to 10 minutes or until chicken is no longer pink inside and floats to the surface. (If the soup starts to simmer, reduce heat slightly.) Once chicken floats up, cook for another 2 minutes.
Stir in fish sauce and lime juice. Simmer for 2 minutes. Remove from heat and taste soup and adjust seasoning if needed with fish sauce, lime juice and sugar, if using. Stir in green onions and cilantro to serve.
A Dash of Advice
Coconut milk and mushrooms provide a natural sweetness to this soup. If there is not enough sweetness, add the sugar. The best way to do this is by ladling out 1/2 cup of the soup into a small bowl and stirring in the sugar until it dissolves completely. Stir into the soup and mix well. Taste again and add more, if necessary, the same way.Bruising the shallots and lemongrass simply means using the backside of your knife (not the blade) and bashing them slightly to help release the flavour and aroma before adding them to the soup.
NUTRITIONAL INFORMATION
Per serving (1/4 recipe): 680 calories
Protein 23g | Fibre 3g |
Fat 56g | Sugar 7g |
Carbs 26g | Sodium 1,540mg |
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