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“This soup has a tantalising variation of flavor that you will surely enjoy.”
READY IN:
2hrs 50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the chicken crossways into thin slices. Place in a non-metallic bowl. Very finely slice one of the lemon grass stalks and scatter over the chicken with the scallions. Add the lime zest, fish sauce and 1 tsp sugar and mix together. Leave to marinate for 30-60 minutes.
  2. Chop the remaining lemon grass and two chilies roughly and put in a pan with the stock, half the ginger, sliced, and all the cilantro stems (chop the leaves and reserve). Bring to the boil then simmer covered for 30 minutes and then strain.
  3. Gently fry the onion, fennel seeds, garlic and remaining ginger, finely chopped, in the oil in a large saucepan until the onion is soft. Add the strained stock and simmer for 10 minutes then add the coconut milk. When the mixture comes back to a simmer, add the chicken with all its marinade and half the chopped cilantro leaves. Simmer gently for 6-7 minutes until the chicken is cooked thoroughly.
  4. Add the lime juice, seasoning and more sugar to taste. Sprinkle with the rest of the cilantro and the third chili pepper, finely sliced, if liked.

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