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easy &quick

Coconut Soup with Ginger and Chicken

QimiQ Benefits

  • Creamy indulgent taste with less fat
  • Quick and easy preparation
  • Problem-free reheating possible
  • Acid stable and does not curdle

Minutes

15

Difficulty

easy

Coconut Soup with Ginger and Chicken
Coconut Soup with Ginger and Chicken

Ingredients

For 4 portions

  • 300g

    Chicken breast fillet, finely diced

  • 3tbsp

    Asian fish sauce

  • 2tbsp

    Soya sauce

  • For the soup

  • 250g

    QimiQ Classic, chilled

  • 250ml

    Coconut milk

  • 500ml

    Chicken stock

  • 5g

    Ginger root, peeled

  • 5g

    Lemongrass

  • 1

    Red chilli pepper, fresh, cored

  • 40ml

    Lemon juice

  • 1tsp

    Sugar

  • Coriander leaves, to garnish

Preparation

  1. Mix the Asian fish sauce and soya sauce together. Add the chicken meat and marinate for approx. 10 minutes.
  2. Heat the coconut milk and chicken stock. Add the ginger, lemon grass (chopped into 3 cm long sticks, or dried), chili, lemon juice and sugar and cook at low heat for a further 5 minutes.
  3. Add the marinated chicken and allow to draw for 5 minutes in the soup.
  4. Finish with the cold QimiQ Classic and serve garnished with coriander leaves.
Some doughy looking food

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