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Prawn, Chicken, Coconut and Lemongrass Soup

Prawn, Chicken, Coconut and Lemongrass Soup

Chicken simmering in coconut milk and stock
Every so often The Soup Book throws up a real gemof a recipeand this one by Sophie Grigson falls into the gem category. The ingredients are coconut milk, chicken stock, chicken, lemongrass, galangal or ginger root, uncooked prawns, a red chilli, spring onions, lime juice, fresh coriander and fish sauce. Still on my economy drive, I was glad to be able to use up some chicken fillets from the freezer and the last of the coriander from the other day (see the previous blog entry on potato and coriander soup). Sophie claims that this “lively soup can be made in a jiffy.” I’m well used to The Soup Book’s underestimating the time taken to prepare and cook. Sophie’s jiffy is inversely proportionate to a man’s inch! 
 
The finished prawn, chicken, coconut and lemongrass soup
So, I heated the coconut milk, added the slivered chicken, lemongrass and ginger and simmered for the required time. Then I added the prawns for their cooking time, before adding the rest of the ingredients. When cooked, I ladled the soup into our warmed bowls and we tucked in. It was gorgeous, a riot of flavours. “Complex”, stated the spouse. The younger offspring was pleased so this soup is on the list of those to make again. 

By the way, I have now made more than half of all the different types of soup in the book. My copy is beginning to get that well thumbed look about it.


 Minnie
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