Soupe épicée au poulet et lait de coco

Soupe épicée au poulet et lait de coco

  • Préparation

    Préparation : 25 minutes

  • Cuisson

    Cuisson : 13 minutes

  • Portions

    Portions : 4 portions



Étapes de préparation

  • Prepare the Haiku rice noodles according to package directions. Drain.

  • Cut the stalks of lemongrass in half lengthways.

  • Heat the oil in a pan over medium heat. Fry the garlic with the curry paste and ginger for 1 minute.

  • Add the Haiku coconut milk, the chicken broth and lemongrass. Bring to a boil. Continue cooking with the cover off for 8 to 10 minutes on medium low heat.

  • Add the rest of the ingredients except for the rice noodles and coriander. Bring to a boil again and simmer for 5 minutes, just until the center of the chicken breast is no longer pink.

  • Before serving, take out the stalks of lemongrass. Add the rice noodles and coriander leaves.

Recette développée par


Continuez d’être inspiré.
Inscrivez-vous à notre infolettre.