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24 September 2014

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You are in: Hereford and Worcester > BBC Hereford and Worcester > Programme schedules > Breakfast > Thai style chicken and coconut soup

Thai style chicken and coconut soup

Thai style chicken and coconut soup

Thai style chicken and coconut soup

Great starter which is ideal for using up left over chicken...

SERVINGS:

4 portions

INGREDIENTS:

600ml (1pint or 20fl ozs) coconut milk
Approx 6 - 8 oz cooked chicken meat cut into strips
2 tsp lemon zest grated
2 spring onions finely chopped
2 fresh chillies seeds removed and finely diced small
Juice of 1 lime
2 tablsp fish sauce (Nam pla)
2 tablsp coriander leaves chopped
60g (2oz) toasted coconut
1pkt noodles (udon)
600ml (1pint) chicken stock

METHOD:

Combine 1 pt of chicken stock and coconut milk in a large saucepan and bring to the boil

Add the chicken strips and lemon zest . Reduce the heat and simmer for 12 - 15 minutes

Add the spring onions and chillies. Stir in the lime juice and fish sauce. Add the noodles

Cook until the noodles are just soft and serve immediately approx 4 minutes.

Serve hot and garnish with plenty of coriander and toasted coconut shavings

Enjoy, Alan x

Recipe supplied by Alan Coxon

last updated: 14/09/07

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