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Coconut and chicken soup with coriander and vegetables Asian recipe
- Coriander leaves
- Preparation time
- Cooking time
- Recipe category First course
- Recipe yield 4
- Recipe cuisine International
Heat the oil in a wok and briefly toss the vegetables and chilli in the hot oil.
Add the stock and simmer for about 10 minutes, then add the chicken and cook gently for a further 10 minutes.
Add the coconut milk, heat gently and season with salt and pepper. Pull the chicken apart with a fork then ladle into warmed soup bowls and serve garnished with coriander.