Chinese Stock and Soups Recipes - Chicken and Coconut Soup Recipe

Ingredients

• 350 g/12 oz chicken breast

• salt

• 10 ml/2 tsp corn-flour (cornstarch)

• 30 ml/2 tbsp groundnut (peanut) oil

• 1 green chili pepper, chopped

• 4 1/4 cups coconut milk

• 5 ml/1 tsp grated lemon rind

• 12 lychees

• pinch of grated nutmeg

• salt and freshly ground pepper

• 2 lemon balm leaves

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Method:

1. Cut the chicken breast diagonally across the grain into strips. Sprinkle with salt and coat with corn-flour.

2. Heat 10 ml/2 tsp of oil in a wok, swirl round and pour it out. Repeat once more.

3. Heat the remaining oil and stir-fry the chicken and chili pepper for 1 minute.

4. Add the coconut milk and bring to the boil. Add the lemon rind and simmer for 5 minutes. Add the lychees, season with nutmeg, salt and pepper and serve garnished with lemon balm.