Spicy Spring Chicken Soup
December 2nd 2006 08:41
Savouring for something really hot to make you sweat out?
Now here is something for those who love the chilli and spicy food. Anyone who can't stand the cold Winter could try this out and it will warm you up in no time!
Those who are in Summer... try this next season.
Spicy Spring Chicken Soup
serves 6
6 cups chicken stock (made from 1 stock cube)
350g chicken breast (boneless,skinless, sliced)
2 cloves garlic (chopped)
2 stalk lemon grass (bruised)
3 tbsp fish sauce
2 cm ginger (pounded)
3 cm galangal root (sliced or pounded)
4 tbsp coconut cream
4 Kaffir Lime leaves (torn into pieces)
3 birdseye chilli or chilli padi (crushed)
6 lemon (juiced)
2 tbsp coriander leaves (chopped)
How to prepare
Heat the stock in a large soucepan and bring to a boil. Add chicken, garlic, lemon grass, fish sauce, ginger, galangal and coconut cream.
Bring to a boil again, then cover partially and reduce the fire to simmer and cook for 5 mins.
Add kaffir lime leaves and chillies. Simmer gently for another 5 minutes or until the chicken is cooked through.
Add the lime juice and serve in soup bowls, topped with chopped coriander leaves.
Note:
If you and your kids can't take spicy hot food, substitute chilli padi with regular green chilli or green pepper (capsicum) which is less potent.
Extracted from Womens Weekly 2006
Now here is something for those who love the chilli and spicy food. Anyone who can't stand the cold Winter could try this out and it will warm you up in no time!
Those who are in Summer... try this next season.
serves 6
6 cups chicken stock (made from 1 stock cube)
350g chicken breast (boneless,skinless, sliced)
2 cloves garlic (chopped)
2 stalk lemon grass (bruised)
3 tbsp fish sauce
2 cm ginger (pounded)
3 cm galangal root (sliced or pounded)
4 tbsp coconut cream
4 Kaffir Lime leaves (torn into pieces)
3 birdseye chilli or chilli padi (crushed)
6 lemon (juiced)
2 tbsp coriander leaves (chopped)
How to prepare
Heat the stock in a large soucepan and bring to a boil. Add chicken, garlic, lemon grass, fish sauce, ginger, galangal and coconut cream.
Bring to a boil again, then cover partially and reduce the fire to simmer and cook for 5 mins.
Add kaffir lime leaves and chillies. Simmer gently for another 5 minutes or until the chicken is cooked through.
Add the lime juice and serve in soup bowls, topped with chopped coriander leaves.
Note:
If you and your kids can't take spicy hot food, substitute chilli padi with regular green chilli or green pepper (capsicum) which is less potent.
Extracted from Womens Weekly 2006
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Comment by katyzzz
Photography Tips
MS Paint Art
Very interesting recipe.
katyzzz
Comment by Jessicca
Learning Something Everyday
But if you really need to sweat out, you can give that a try. ^_^
(Some people loves that)