Chinese Recipes - Chicken and Coconut Soup Recipe

  
 

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

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.