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Malaysian Chicken Soup

Wed 6th Jun 2012 Posted By Ali Gritt Complexity – 3/5 Cooking Time – 1:30HRS
  • Ingredients
    • 500g chicken stock
    • 150g diced raw chicken thigh
    • 100g diced potato
    • 100g coconut milk
    • 55g diced sweet potato
    • 30g onion
    • 20g spring onion
    • 20g rice
    • 10g vegetable oil
    • 10g Thai fish sauce
    • 10g chopped garlic
    • 5g galangal
    • 8g chopped lemon grass
    • 1g kibbled chilli
    • 3g chopped red chilli
    • Half tsp tumeric
    • Juice of half lime
    • Chopped coriander to finish
Preparation Method
  1. Sweat onions with oil, turmeric, garlic, galangal, lemon grass, red chilli & chilli flakes.
  2. Add diced potato and chicken stock. Cook mixture for approximately 30 minutes.
  3. Carefully transfer mixture to a liquidizer and blend.
  4. Return to the pan and add sweet potato, chicken, rice and coconut milk. Cook for 15 minutes.
  5. Add Thai fish sauce, spring onions, lime juice and cook for a further 5 minutes.
  6. Add another squeeze of lime juice and coriander. Check seasoning and serve.