Place coconut milk, lime leaves, galangal and lemongrass in a large saucepan on high heat. Bring to a boil.
Add chicken; reduce heat to low. Simmer, uncovered, until the chicken is tender. Stir in lemon juice, sugar, fish sauce, chili pepper and onion. Return to a boil. Simmer, uncovered, for 3 mins.
inutes. Stir the pumpkin puree, coconut milk, ginger, orange juice, pumpkin pie
In a soup pot over medium heat, warm
Heat the oil in a soup pot over medium heat. Add the onion and leek, and cook for a few minutes, until soft. Stir in the pumpkin, sweet potato, and vegetable broth. Bring to a boil, then cover and reduce heat to low.
Simmer for about 15 minutes, until vegetables are tender. Mash vegetables coarsely using a potato masher. Stir in the coconut milk, season with salt and pepper, and serve.
ntil smooth. Stir in the coconut milk until incorporated, reserving 1/2
coop 1/4 cup of coconut cream from the top of
iddle. Add the chayotes to soup.
Peel and cut into
teaspoons Bonito Fish Powder soup stock.
Stir gently,
he bottom of a large soup pot, heat the oil over
tir in the lemongrass puree, coconut milk and vegetable broth. Heat through
our soup even a bit thinner or with more of a coconut
ell.
Meanwhile, for the soup, heat oil in a large
Combine the crumbled stock cubes with 5 cups of water in a large, heavy-based pot over a moderate heat. Bring to a boil, then add the chicken and coconut milk. Reduce the heat and simmer, uncovered, for 10 mins.
Add the carrot and celery to the soup and simmer for 5 mins, or until the chicken is cooked through. Stir in the lime juice, cumin and ground coriander and simmer for 2 mins or until fragrant.
Divide the soup among serving bowls, sprinkle with cilantro and serve with warmed naan bread.
-2 mins. Add stock, coconut milk and spices. Bring to a
Heat oil in a large saucepan on high heat. Add chicken and cook, stirring, 3 mins. Add onion and ginger and cook, stirring, 2 mins. Stir in curry powder and season with salt and pepper.
Sprinkle with flour and stir until well blended. Add stock, coconut milk and lime peel and mix well. Reduce heat to medium-low. Simmer for about 10 mins.
Whip cream until medium peaks form. Season soup with salt, pepper and lime juice to taste. Serve in cups with a dollop of whipped cream and a sprinkle of curry powder.
Place noodles in a heatproof bowl. Cover with boiling water. Soak for 5 minutes until tender. Drain well.
In a large saucepan, heat oil on medium. Add curry paste and cook, stirring, for 1 minute until fragrant. Add chicken, cook 4-5 minutes.
Blend in 1/2 cup water and coconut milk. Simmer 5 minutes. Add broccoli and simmer another 2-3 minutes.
Divide noodles among serving bowls. Ladle soup over noodles and top with bean sprouts, cilantro and chili. Serve with lime wedges.
Combine coconut milk and stock in a large saucepan over moderate heat. Bring to a boil. Add lime leaves, ginger, lemongrass and chilies. Reduce heat and simmer, covered, for 7 mins. Add pumpkin and cook, covered, for 3 mins.
Add chicken and simmer, uncovered, for 5 mins. Add broccoli and simmer for 3 mins more or until chicken is cooked and vegetables are tender.
Stir in fish sauce and sugar. Ladle soup into bowls. Serve topped with bean sprouts and cilantro sprigs.
Melt butter in a saucepan over medium heat. Add spices and chicken. Cook, stirring, for 2-3 mins, until browned. Add flour and cook, stirring, for 1 min. Add stock and simmer for 5-6 mins, until sauce thickens slightly.
Add rice, lemon juice and coconut milk. Season. Simmer for 3 mins. Add chopped cilantro and ladle into bowls to serve.
Bring coconut milk and chicken stock to a boil in a pot over high heat. Reduce heat to medium. Add cilantro, lemongrass, galangal, Thai chile peppers, and kaffir lime leaves; simmer for 5 minutes.
Increase heat to medium-high heat. Add chicken; simmer until no longer pink in the center, about 7 minutes. Stir in cabbage; cook until wilted, about 3 minutes. Remove soup from heat; stir in lime juice and fish sauce.
0 minutes.
Add the coconut milk, chilli, thyme, sweetcorn slices, potato