Name: Thai Spiced Chicken and Coconut Soup
Cuisine: Thai
Ingredients: 8 chicken thighs, boned and skinned; 50 g cornflour; 300 g cream of coconut block, cut into small pieces; 70 g fresh root ginger or galangal, peeled and shredded; 3 mild red chillies, seeded and shredded; 2 sticks lemon grass, peeled and the bulbous ends finely chopped; 40 g fresh root ginger or galangal, peeled and roughly chopped; 2 sticks lemon grass, peeled and roughly chopped; salt and freshly ground black pepper; 25 g coriander leaves, roughly chopped; 3 bunches spring onions, peeled, trimmed and shredded on the angle; 100 ml double cream; 3 medium onions, peeled and roughly chopped; 3 ltr Chicken Stock; 2 mild chillies, seeded and chopped; stalks from 40 g fresh coriander (reserve leaves for garnish); 6 cloves garlic, peeled and roughly chopped; 5 lime leaves

Preparation info

Difficulty
Medium

Appears in

The Ivy

By AA Gill and Mark Hix

Published 1997

About

Ingredients

8 chicken thighs, boned and skinned
50 g cornflour
300 g

Method

Put all the ingredients for the stock into a pan, bring to the boil and simmer for 1 hour, skimming occasionally to remove any scum. Poach the chicken thighs in the stock for 10 minutes and remove them. Mix the cornflour with a little water, stir it into the stock and simmer for 20 minutes. Strain the stock and return to the pan. Whisk in the cream of coconut.

Blanch the ginger and chil