John Myers
Asian Coconut Soup
The perfect asian coconut soup recipe with a picture and simple step-by-step instructions.
- 500 g Chicken wings
- 600 g Chicken strips from the thigh
- 80 g Leek
- 3 Small red onions
- 100 g Chinese celery
- 3 Peppers
- 400 g Vine tomatoes
- 3 Garlic cloves chopped
- 0,5 tablespoon Shrimp paste
- 5 Kaffir lime leaves
- 1 tablespoon Ginger syrup
- 1 Lime
- 250 Milliliters Unsweetened coconut milk
- 2 liter Water
- 3 Garlic cloves chopped
- 0,5 Habanero
- Rice noodles
- Thai basil fresh
- Fry the chicken wings and the shredded meat in portions with a little oil. Remove the leaves from the celery, cut into small pieces and dice the onions. Also fry with a little oil.
- Add the chicken wings to the celery and onions, fill up with water, add a tablespoon of chopped celery leaves, the peeled and diced tomatoes and the shrimp paste and simmer for 20 minutes. Add the shredded meat and simmer for another 15 minutes.
- In the meantime, core and dice the peppers. Cut the leek into rings. Chop the habenero. Cut the lemongrass sticks into slices and place in a tea bag with the kaffir lime leaves.
- Squeeze the lime and add to the soup with the paprika, the leek, the garlic and the habenero, the ginger syrup. Let simmer for 15 minutes.
- Remove the chicken wings from the soup, remove the skin and bones and add to the soup.
- Add the tea bag and coconut milk to the soup. Just keep the soup warm and remove the tea bag after 10 minutes. Season to taste with salt.
- Serve with rice noodles and some Thai basil leaves.
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