Thai Coconut, Corn and Chicken Soup
This Thai coconut, corn and chicken soup makes the perfect dinner and lunch if you’re lucky enough to have any leftovers!
finely chopped (use only the white part)
corn kernels in brine
or use Lime Cordial
salt and black pepper
fresh coriander leaves (cilantro)
Heat half of the oil in a large pan, add the chicken pieces and sauté on both sides.
Add a little chicken stock, cover, and cook for 10 to 15 minutes over medium heat, or until soft.
Remove from pan and set aside on a chopping board.
In the same pan, add the remaining oil and add the garlic, leeks, lemongrass and ginger.
Sauté for two minutes while stirring frequently.
Add the stock and coconut milk and bring to boil.
Add the chicken, lime and brown sugar and stir.
Beat the eggs with a little water.
Whisk in the soup just before serving.
Season with salt an pepper to taste.
Garnish with chillies and fresh coriander.
Tried this recipe?
Let us know
how it was!
Recipe by The London Economic, thelondoneconomic.com