How to make Ginger, Chicken And Coconut Soup - A wonderful chicken soup with a mixture of ginger and coconut.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Coconut milk (नारियल का दूध), Boneless chicken breasts (हड्डी रहित चिकन ब्रेस्ट)

Cuisine : Fusion

Course : Soups

Ginger, Chicken And Coconut Soup Recipe Card

Ginger, Chicken And Coconut Soup
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Hindi: nariyal
Coastal cuisine of India loves the coconut. Be it Goan or Malwani, Karnatak, Tamilian or from Kerala, the taste of coconut reigns supreme. Think about a rich fish curry and try making it obliterating the coconut! It will pass off as a fake. Very correctly termed as the ‘plant of life,’ each and every part of the coconut plant is useful in one or the other way.

For more recipes related to Ginger, Chicken And Coconut Soup checkout Coconut and Lemon Flavoured Chicken Soup. You can also find more Soups recipes like Peas and Pumpkin Soup, Appetizing Apple Almond Soup, Consomme Soup, Tomato Egg Drop Soup.

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Ginger, Chicken And Coconut Soup Recipe

  • Coconut milk 1 1/2 cups

  • Boneless chicken breasts cut into thin strips 2

  • Galangal peeled and sliced 1 inch pieces

  • Oil 1 tablespoon

  • Garlic peeled and crushed 4

  • Lemon grass stock chopped 2 tablespoons

  • Black peppercorns 10

  • Chicken stock 2 cups

  • Kaffir lime leaves torn 8

  • Button mushrooms sliced 10-12

  • Babycorns quartered 6-8

  • Fish sauce 2 tablespoons

  • Fresh red chillies chopped 2-3

  • Spring onions with greens sliced 2-3 stalks

Method

Step 1

Heat oil in a wok, add garlic, galangal, lemon grass and peppercorns and sauté till fragrant. Add the stock, coconut milk and lemon leaves and let it come to a boil.

Step 2

Reduce heat and simmer for ten minutes. Strain into a clean pan Return the soup to the heat, add chicken, mushrooms and corn. Simmer for fifteen minutes or till the chicken is cooked.

Step 3

Stir in fish sauce, red chillies, spring onion greens and remove from the heat. Serve hot.