A delicious Asian infusion chicken soup that will soothe the soul and warm the belly. Tridents Coconut cream is a quality cream that will give this soup a superior taste and the 100% natural Aneto chicken broth, made with only bone in free range chicken and the freshest vegetables that make this delicious & authentic.
400 ml can Trident Coconut Cream
800 ml of Aneto chicken broth
1 lemongrass stem, trimmed and cut into four
4 kaffir lime leaves (optional)
2 spring onions, sliced on an angle
250 g chicken breast, diced
8-12 small button mushrooms, halved
½ teaspoon salt
1-11/2 tablespoons lime juice
1-11/2 tablespoons fish sauce
1 large chilli
4 lime wedges
In a wok combine coconut cream, chicken broth, lemongrass, lime leaves if using, and white parts of spring onion. Slowly bring to the boil and simmer for 2 minutes.
Add chicken, mushrooms and salt, and simmer for 5 – 10 minutes.
Season to taste with lime juice and fish sauce.
Serve garnished with spring onion greens and a lime wedge.
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