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COCONUT AND GINGER SOUP
Don’t you like soup? Healthy stuff not only for the cold winter. I come from a country where soups are very important. We Spaniards normally take two courses in each meal and many times you will find a soup as the first course. Not this soup though. This is one of my favourite soups. Coconut milk and ginger give this soup with a Thai touch its special character. Chicken, some noodles and a bit of cilantro complete the dish.
½ cup chopped chicken 1 liter water or 1 liter chicken stock, but not too strong ½ cup coconut milk 1 tablespoon chopped fresh ginger 1 tablespoon chopped garlic 1 teaspoon vegetable oil ½ cup chopped mushrooms 1 teaspoon chopped cilantro ½ teaspoon ground coriander ½ teaspoon salt 3 tablespoons thin noodles 2 tablespoons flake unsweetened coconut 1 chopped seeded red chilli
You can make the soup with chicken stock or just with water but I do not like a strong stock that could disguise the flavour. Coconut milk and ginger are essential in this recipe. First heat the water or stock in a pan. When it is a bit warm, you can add the chicken and a bit later the coconut milk, the oil, the ginger, the garlic, the mushrooms, the coriander and the salt. Let it cook at a moderate heat and then add the noodles, the dry coconut flakes and the red chilli. When the soup is almost ready, add the chopped cilantro and serve hot. And enjoy the flavour of the coconut milk, the ginger and the garlic. I think I will make it now!