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8 oz chicken breast, finely sliced

1 quart chicken broth

1 inch fresh ginger root

1 lemongrass stalk

1/2 red jalapeno,finely sliced (or habenero or serano chili)

2 cloves garlic, finely diced

1 yellow bell pepper, finely sliced

1/2 cup bamboo shoots

6 pieces baby bok choi

1/2 cup green onion, sliced

3 tbsp chopped cilantro, stalks reserved

3/4 cup coconut milk

Juice of 1 lime

Soy sauce and fish sauce to serve


1. Pour broth into pot and bring to a simmer

2. Remove top leaves and hard core of the lemon grass, roughly chop

3. Slice ginger into 4 large pieces

4. Put ginger, garlic, lemongrass, jalapeno, garlic and cilantro stalks into broth and simmer for 4 minutes

5. Remove the ends of the bok choi and cut the bok choi in half

6. Add the chicken to the broth and simmer for 4 minutes

7. Add bell pepper, bamboo, green onion, lime juice and bok choi and cook for further 2 minutes

8. Add coconut milk and stir all ingredients of soup together

9. Add chopped cilantro and serve

Serve soy sauce and fish sauce on side

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Soup-Coconut Chicken Soup
Chef Diane Stopford
Difficulty: Commis Chef (Beginners/Easy)

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I made this last night and it turned out really good. I highly recommend it.
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Great recipe!
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