• sandrabrandalise


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!



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.

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