Recipe: Thai Soup chicken lemongrass and coconut

Name: Soupe Thaï poulet citronnelle et coco
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4 portions
Ingredients: 30 cl de lait de coco10 cl d'eau minérale1cuiller à soupe de sucre semoule1 cuiller de fécule de maïs ou de pomme de terre300 g de filet de poulet.50 g de pousses de bambou.3 gousses d'ail épluchées et dégermées1 gros oignon.2 branches de citronnelle fraîche (ou à défaut 100 g de Lemon-grass).1 tranche de 5 mm de gingembre frais (ou une cuiller à café en poudre).100 g de pousses de soja frais.150 g de champignons de Paris.1 carotte.4 oignons nouveaux avec les tiges (ou de la ciboulette fraîche).4 cuiller à soupe de sauce soja.2 cuillers à soupe de sauce d'huître.2 carrés de kub de volaille (ou bouillon préparé).2 cuillers à soupe de vinaigre de vin.2 cuillers à soupe d'huile de sésame.Sel et poivre du moulin

By chef patrick ★ ★ ★ ★ ★ 5/5 (5 reviews) Starters

Prep 30 min

Cook 35 min

Total 1h05

Servings 4 serv.

Recipe from our friend Bernard BidaineThai Soup chicken

Ingredients for 4 servings

30 cl coconut milk
10 cl mineral water
1 tablespoon caster sugar
1 tablespoon cornstarch or potato starch
300 g chicken breast fillet
50 g bamboo shoots
3 cloves garlic peeled and degerminated
1 large onion
2 branches fresh lemongrass (or alternatively 100 g Lemon-grass)
1 slice 5 mm fresh ginger (or one teaspoon powder)
100 g fresh bean sprouts
150 g Paris mushrooms
1 carrot
4 spring onions with stems (or fresh chives)
4 tablespoons soy sauce
2 tablespoons oyster sauce
2 poultry stock cubes (or prepared broth)
2 tablespoons wine vinegar
2 tablespoons sesame oil
Salt and freshly ground pepper

Step-by-step directions

1- Cut the carrot into thin 1 millimeter slices, the chicken into 2 cm cubes, the bamboo shoots into fine 1 mm strips, peel and finely chop the garlic, peel and dice the onion into 1 cm squares, thinly slice the mushrooms, thinly slice and crush the ginger, thinly slice the spring onions and the lemongrass into 5 mm rounds.

2- Heat the sesame oil in a saucepan, add all the ingredients (except the spring onions) and sweat for 5 minutes. Salt, pepper and add the powdered sugar.

3- Pour in the coconut milk, water, stock cubes, wine vinegar and spices (oyster and soy sauces) and simmer for 30 minutes.

4- Mix the starch in a little cold water then pour in with the spring onions, bring back to a boil for 2 minutes while stirring. Adjust the seasoning and let rest until the next day.

5- Reheat on low heat and serve with a little fresh chives in a Chinese bowl.

Noix de coco Soupes Orientales Citronnelle