Coconut and chicken soup with vegetables recipe

Back to search results

Created by Stockfood Australia

Add a comment

Enlarge text

Rate this recipe

Cuisine: Modern Australian
Serves 4

Ingredients

400 g chicken
1 tsp vinegar
Freshly ground pepperves 4
3 carrots
1 stalk lemon grass
1 spring onion
1 onion
500 ml vegetable stock
400 ml chicken stock
200 ml coconut milk
2 tbsp sesame oil
1 chilli
2 tbsp salad burnet

View conversion table

Preparation

Dab the chicken with vinegar, then cut into strips and season with pepper. Wash, peel and thinly slice the carrots. Wash and trim the spring onion and cut into rings. Chop the lemon grass very finely. Peel, halve and thinly slice the onion. Wash, deseed and finely chop the chilli. Heat the oil in a wok and briefly toss the vegetables in the hot oil. Add the vegetable and chicken stock and simmer for about 10 minutes. Add the chicken and cook gently for a further 10 minutes. Add the coconut milk and chilli. Ladle into warmed soup bowls and serve garnished with salad burnet.

If you enjoyed this Coconut and chicken soup with vegetables recipe then browse more Modern Australian recipes, soup recipes, healthy recipes and our most popular hainanese chicken rice recipe.

Modern Australian Restaurants

Displaying 10 of 594 Modern Australian Restaurants.

	Restaurant	Book Online	Suburb
1.	Valentino's		Northbridge
2.	Smithfield Tavern		Smithfield
3.	Benny's Bar & Cafe		Fremantle
4.	Arch Rival		Palmerston
5.	Stirling Hotel		Stirling
6.	Mahogany Inn		Mahogany Creek
7.	Morning Star Estate		Mt Eliza
8.	Anise		City
9.	Artespresso		Kingston
10.	The Boat House by the Lake		Barton

View all Modern Australian restaurants | Start a new search

Comment on this recipe

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.