Recipe #5504
Coconut Chicken Soup
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 25 min |
| Total: | 35 min |
4
servings
servings
Wine & food pairing
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Recipe ingredients
- 10 oz. (300 g) chicken breast*
- 1 onion, diced
- 2 tsp. (10 mL) vegetable oil*
- 1 900-mL box Knorr Chicken Broth
- 1⅔ cups (400 mL) coconut milk
- 10 canned whole baby corn, cut lengthways in 2
- 2 kaffir lime leaves or lime zest
- 1 tsp. (5 mL) fish sauce
- 12 shiitake mushrooms, cut into strips
- 1 tsp. (5 mL) Knorr Teriyaki Sauce
- Fresh coriander to garnish
- Lemon slices to garnish
Preparation
Cut chicken breast 1½-in. (4-cm) cubes.
In a pot, sauté onion in oil over medium-high heat, add chicken and brown.
Pour in Knorr Chicken Broth and simmer 15 minutes.
Add coconut milk, baby corn, lime leaves or zest and fish sauce.
Simmer 10 minutes.
Meanwhile, in a skillet, brown mushrooms in Knorr Teriyaki Sauce over medium heat. Add to soup and remove lime leaves or zest.
Garnish with coriander and lemon slices and serve.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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