Thai Lemon­grass & Co­conut Soup

Woman’s Day (NZ) - - Everyday Food -


1 ta­ble­spoon peanut oil

8 frenched chicken legs 1 red onion, finely chopped

1 stalk lemon­grass, bruised

5cm fresh ginger, thinly sliced

4 kaf­fir lime leaves, bruised

1 long red chilli, thinly sliced

1½ litres chicken stock

400ml can co­conut cream

200g dried rice ver­mi­celli noo­dles, soaked fol­low­ing packet in­struc­tions

180g fried tofu puffs 250g pun­net cherry toma­toes, halved

1 / cup lime juice 3

1 ta­ble­spoon finely grated palm sugar

1 ta­ble­spoon fish sauce co­rian­der leaves, fried shal­lots to serve

1. In a large saucepan, heat oil on medium. Brown chicken for 4-5 min­utes, turn­ing. Set aside.

2. In the same pan, cook onion, lemon­grass and ginger for 3-4 min­utes un­til soft­ened. Add lime leaves and chilli, then cook for a fur­ther 2 min­utes. Add stock and bring to the boil.

3. Re­duce heat to low and stir in co­conut cream. Re­turn chicken to pan. Sim­mer, par­tially cov­ered, for 30-35 min­utes un­til chicken is cooked.

4. Re­move chicken and shred coarsely. Re­turn to broth with noo­dles and tofu and cook for a fur­ther 3 min­utes to warm.

5. Re­move from heat and stir toma­toes, lime juice, palm sugar and fish sauce through. Serve sprin­kled with co­rian­der and shal­lots.

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