Wednesday, October 1, 2008
3 cups coconut cream
3 cups chicken stock
2 tbs shredded ginger
2 red chillies, seeded and chopped
1 tbs fish sauce
3 fresh coriander roots
3 chicken breast fillets, sliced
1 cup shredded basil
100g bean sprouts
Place coconut cream, chicken stock, ginger, chillies, fish sauce and coriander in a large frying pan over medium heat and bring to a slow boil. Allow broth to simmer for 5mins.
Add the chicken and stir. Cook for 5mins or until chicken is cooked. Stir through basil. Pile bean sprouts into a bowl and top with chicken and broth. Serves 4.
Ease: 4.5/5. Not much hands on cooking. Ready quickly as well.
prep time: 8mins to get ingredients ready and first lot into pan.
cooking time: 10mins. 5 for broth and then 5 for chicken - depending on how thinly you slice.
Total: 18mins. Really quick and not a lot of mess.
Taste: 3.5/5. I add two small diced potatoes in the beginning and they cook in the 10mins, it bulks up the soup. I also do not include the coriander as I cannot stand it. I halved the recipe this time, but when I have made it before the soup is thicker than pictured, really creamy and tasty.
Would I make it again: Yes. Made it twice already.