Chicken as a nourishing ingredient. Whether it is a woman who has just given birth to a child, or a patient discharged from the hospital to recuperate, I believe that everyone will return home to make a chicken soup to nourish the body. How can you make good chicken soup, do not let the chicken inside the nutrients lost, well locked in the soup inside. Today spend 10 minutes time, I accompany you to make an easy to learn Thai coconut chicken soup, melt-in-your-mouth delicious. With lemongrass, lemongrass, southern ginger and rich coconut, tart lemon and a garnish of chili peppers, the soup is both refreshing and appetizing!

Dish Name Thai Coconut Chicken Soup

Required Ingredients One coconut, 500 ml of coconut paste, 350 grams of dumb chicken, one lime, 10 grams of millet chili, 15 grams of southern ginger, 20 grams of lemongrass, 10 grams of lemongrass, and so on

Cooking Steps

1. Wash and clean coconut, cut it in half, and fill it with coconut paste and set aside;

2. Coconut shell internal processing, the water will be drained to be used as a utensil (table more points of ceremony, after the meal can also be less brush a bowl)

3. will be stupid chicken, lime, millet chili, ginger, lemongrass, etc. to remove impurities, remove the stems and wash and drain standby;

4. will be stupid chicken cut into small strips of lemongrass and millet chili diagonally cut into small segments, peeled and sliced ginger, lemon leaves hand-torn into small slices of plate Standby;

5. take out the soup pot brush clean and open fire heating, pour coconut milk into the pot, scrape into the coconut meat, stirring well until the coconut soup seven hot;

6. pot were cut into the chicken, lemongrass segments, millet chili, ginger slices and lemongrass, and then squeezed a little bit of the right amount of lemon juice and the right amount of fish sauce (everyone accepts the soup flavor of the degree of freshness is not the same, you can increase and reduce the proportion of discretionary) Boil slowly over low heat until the dumb chicken is cooked through.

The source of the spicy flavor in the soup is the Thai Chao Tian Pepper (a small Thai chili pepper, oddly spicy), which is said to be the world's hottest chili pepper. The strong coconut milk flavor comes from a unique Southeast Asian ingredient, coconut milk, which is specifically used for cooking and try not to eat it directly.