Chicken coconut soup recipe
- Cuisine: Cambodian
Ingredients1 small onion, sliced into wedges
200g chicken breast or thigh, sliced into bite-sized pieces
1 medium potato, peeled, quartered
1 sweet potato, peeled, sliced into 3cm pieces
12 pea eggplant
2 cups coconut milk
1 apple eggplant, sliced into 3cm pieces
4 snake beans, sliced into 5cm lengths
1 cup coconut cream
1 tbsp palm sugar
1 tbsp fish sauce
Pinch of salt, to season
Thai basil leaves, to garnish
Red curry paste
½ tbsp shrimp paste
2 tbsp kroeung
2 tbsp palm sugar
Pinch of salt
1 tbsp fish sauce
2 tbsp red pepper paste
PreparationAdd all curry paste ingredients to a saucepan and combine.
Now add the coconut cream. Stir then bring to the boil. Add onions followed by chicken, reduce heat and simmer whilst stirring for 2 minutes.
Now add potato, sweet potato, pea eggplant and 1 cup coconut milk, and simmer for 10 minutes or until potatoes are cooked.
Add apple eggplant and snake beans, and simmer for a further 2 minutes. Add the remaining coconut milk. Simmer for another 5 minutes, add 1 tablespoon palm sugar, fish sauce, then bring to boil and turn off heat.
Transfer to a serving bowl and garnish with Thai basil.
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Preparing a new Tajine
To prepare a new tajine before cooking; soak overnight in water (the bathtub is a good place). Then fill with water, add same salt and a few bay leaves and a few cardamom pods. Heat over a low gas flame, until boiling to infuse the herbs into the porous terracotta. If your tajine is used regularly this won't need to be redone. Tajines can be used on the barbecue, charcoal or low gas flame but are not recommended for electric cook tops or in the oven.
A savoury herb from the mint family, also known as oregano. Can be used in poultry stuffing, sausage, stews, sauces, soups, veal dishes, meat dishes, potato dishes, and most Italian sauces.