This recipe is a cross between a soup and a Thai curry, it is lemony, spicy and and best of all quick to make. The level of spice, citrus and salt can be adjusted at the table to personal preference and if you prefer add another chicken breast and turn it more into a light curry.
Ingredients – serves 2
- 1 lemongrass stalk split
- 2 red chillies – chopped (seeds removed if you wish)
- 2 tbsp chopped coriander
- 1 tin coconut milk
- Black pepper
- 1/2 cup lemon juice
- 1 large chicken breast (250 – 300 gms) sliced
- 1 tsp fish sauce
To Serve
- Chopped coriander
- Chopped red chilli
- Fish Sauce
- Chilli sauce (Sriracha)
- Steamed Jasmine Rice
In a medium saucepan add the tin of coconut milk, chopped coriander, chopped red chilli’s, a good grinding of black pepper and split lemongrass stalk.
Bring to the boil and simmer with the lid on for 10 minutes. Add the sliced chicken and the lemon juice, the lemon juice may make the coconut milk split but don’t worry it will be fine.
Bring back to the simmer and simmer gently with the lid on for 10 minutes, being careful not to let the mix boil as the chicken will toughen. Remove from the heat and remove and discard the lemongrass stalk and add the fish sauce. Serve over jasmine rice and season to taste with more lemon juice, chilli sauce, chopped chilli’s, coriander and fish sauce…..
A quick cucumber salad is great served on the side. I hope you make and enjoy this recipe.
Sheryl x
