Light and spicy, meaty and zesty Thai chicken broth
This Thai Chicken Broth is a quick, easy and tasty soup that makes excellent use of homemade chicken stock.
In the warmer months, a heavy and hearty chicken soup, while tasty, isn’t quite what you feel like on a balmy night. However, this light and spicy, meaty and zesty Thai Chicken Broth somehow manages to always hit the spot.
2 tablespoons of coconut oil
2 cloves of garlic, crushed
2 – 4 small red chills (dependent on your spice tolerance), finely sliced
2cm ginger, grated
500gm chicken mince
3 spring onions, sliced
3 cups of homemade chicken stock
400ml coconut cream
Juice of 1 lime
5 Kefir lime leaves
Coriander, to serve
Heat coconut oil in heavy-based saucepan on stove over low-medium heat and add garlic, ginger and chilli, stirring until fragrant.
Add chicken mince and cook. Add spring onions, then chicken stock, coconut cream, lime juice and Kefir lime leaves. Bring to the boil, then reduce heat and simmer, uncovered, for five to 10 minutes.
Serve in bowls topped with coriander.