Lemongrass Chicken with Coconut Soup
If you like soups that feel like a full meal without being heavy, this lemongrass chicken with coconut soup should be next on your list.
Servings: 4 servings
Ingredients
Marination
- 250 gms boneless chicken thighs
- ¼ teaspoon pepper crushed
- 1 teaspoon grated garlic
- 1 teaspoon grated ginger
- 4 roots lemon grass grated
- ½ teaspoon chilli oil
- 1 teaspoon soy sauce
- 1 teaspoon red chilli sauce
- ½ teaspoon lemon juice
- 1 teaspoon honey
- 1 teaspoon oyster sauce
- 1 teaspoon red chilli flakes
For broth
- 1 tablespoon sunflower or any neutral flavored oil
- ¾ cup onion petals
- 1 ½ inch ginger thinly sliced
- 3 green chillies slit
- ¼ cup + 2 tablespoons spring onion whites
- 4 kafir lime leaves
- 3 lemon grass roots crushed
- 3 lemon grass greens roughly chopped
- 4 ½ cups water
- 1 ½ cups coconut milk
- ¾ teaspoon salt
- 1 ½ teaspoons lemon juice
For serving
- 3-4 cups cooked rice
- 1-2 tablespoons Spring onion greens
Instructions
Chicken marination & roasting
- Add all the ingredients for marination to a bowl, give a good mix and marinate for 30 minutes. Heat oil in a pan, add chicken & roast on low flame for 5-6 minutes on each side. They should be cooked well and roasted to a golden brown. Transfer the chicken to a plate and set aside.250 gms boneless chicken thighs, ¼ teaspoon pepper, 1 teaspoon grated garlic, 1 teaspoon grated ginger, 4 roots lemon grass, ½ teaspoon chilli oil, 1 teaspoon soy sauce, 1 teaspoon red chilli sauce, ½ teaspoon lemon juice, 1 teaspoon honey, 1 teaspoon oyster sauce, 1 teaspoon red chilli flakes, 1 tablespoon sunflower or any neutral flavored oil
Making of broth
- To the same pan, add onion petals, ginger, green chillies and saute for 1-2 minutes. Add spring onions and saute on low for a few seconds till fragrant. Add lime leaves, lemon grass roots and greens, saute for a few seconds, add coconut milk, water, salt and cook for 10 minutes till the broth gets the flavour from the aromatics. Take off the heat, add lemon juice and mix well.¾ cup onion petals, 1 ½ inch ginger, 3 green chillies, ¼ cup + 2 tablespoons spring onion whites, 4 kafir lime leaves, 3 lemon grass roots, 3 lemon grass greens, 4 ½ cups water, 1 ½ cups coconut milk, ¾ teaspoon salt, 1 ½ teaspoons lemon juice
Serving
- take rice in a serving bowl, place roasted chicken on top, add broth around the rice and serve.3-4 cups cooked rice, 1-2 tablespoons Spring onion greens
Video
Notes
- Boneless chicken thighs are used in the recipe as they are tender & juicy which may be replaced with chicken breast.
Nutrition
Calories: 398kcal | Carbohydrates: 55g | Protein: 17g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 59mg | Sodium: 793mg | Potassium: 455mg | Fiber: 4g | Sugar: 6g | Vitamin A: 276IU | Vitamin C: 29mg | Calcium: 74mg | Iron: 3mg