Thai chicken and coconut soup
For authentic, ethnic-style dishes, Pritchitts advises the use of its coconut cream: it's ready to use straight from the pack, is squeezed from fresh coconuts, has a long ambient shelf life and contains no preservatives, colourings or flavourings. It is also bain-marie, microwave
and freeze thaw-stable.
Serves 10
Ingredients
200g/7oz skinned, boned, dark chicken meat - cut into thin strips
75-100ml/2½-3fl oz corn oil
2-3 green and red chillies - thinly sliced
3-4 slices fresh galangal or ginger
2-3 sticks lemon grass - lightly bruised
3-4 small onions - thinly sliced
3-4 cloves of garlic - crushed, peeled and chopped
350g/12oz mushrooms, sliced
1ltr/1¾pts chicken stock
500ml/16½fl oz Pritchitts Chef's Taste Coconut Cream
3-4 kaffir lime leaves
2tbsp Oriental fish sauce
25ml/1fl oz lime juice
40-50g/1½oz sugar - to taste
Arrowroot to thicken
500ml/16½fl oz Pritchitts Millac Gold fresh cream alternative
Chopped coriander - to garnish
Method
Stir-fry the chicken in hot oil with the chillies, galangal (or ginger), lemon grass, onions, garlic and mushrooms for 3-4 minutes. Transfer to a saucepan and pour in the chicken stock and Chef's Taste Coconut Cream. Add the lime leaves, fish sauce, lime juice and sugar.
Bring to the boil, reduce the heat and simmer for 5-10 minutes. Season if desired, thicken with a little arrowroot broken down with water, add the Millac Gold and reheat. Serve with a sprinkling of chopped coriander.
For an added twist, top with thinly-sliced chillies, toasted curls of fresh coconut or drizzle with chilli oil. Add 1-2tsp green Thai curry paste for a stronger taste.