COOKBOOK: Take 5 Mag recipe
This is a Filipino chicken soup cooked in coconut milk and it is a common dish also known as Filipino Chicken Curry.
There are a number of variations but this one was not only simple but delicious.
Some fun facts about coconut milk….
Its lactose free, unlike cow’s milk
It makes a great alternative in baking when you dont want to use dairy
It has antiflammatory and anti fungal, which means it will protect you from viruses
It may reduce stomach ulcers
Canned coconut milk contains a significant amount of fat, if you buy the ‘less fat’ it will impact the creaminess of the dish
A delicious and simple chicken soup which you will love!
Enjoy
RECIPE
Serves 4
1 bunch of shallots, sliced
1 handful of parsley, chopped
3 cups of water
400ml of coconut milk
6 kaffir leaves
2 large chilli, chopped
500g chicken breast, half frozen and thinly sliced
2 tablespoons of fresh lime juice
2 tablespoons fish sauce
In a deep pot add the water & the coconut milk. Add the shallots, chilli and parsley. Bring to boil and simmer.
Add the thinly sliced chicken and simmer for 15-18mins or until chicken cooked through. In the last 5mins of cooking time, add the lime and the fish sauce.
Ready to serve
NOTE: if chicken is slightly frozen, it will be easier to slice thinly.