Comfort in a Cup, Lemon and Coconut Chicken Soup by DeliciouswithDascha. A Thermomix <sup>®</sup> recipe in the category Soups on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Comfort in a Cup, Lemon and Coconut Chicken Soup

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Ingredients

6 portion(s)

Comfort in a Cup, Lemon, Coconut and Chicken soup

4 centimetres ginger, Fresh
1 Red Chillies, Seeds removed (optional)
1 teaspoon ground turmeric
1 bunch fresh coriander, Leaves only (save some for garnish)
2 spring onion/shallot, cut into quarters, remove root
2 level tablespoon chicken stock paste, Ideally made in Thermomix (can use vegetable)
3 garlic clove, peeled
1 litre water
30 grams lemon juice
400 grams coconut milk
1 teaspoons raw sugar
2 tablespoons fish sauce
300 grams skinless chicken thigh, cubed

1 --- chilli, fresh, sliced to serve (optional)

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6

35min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
1st main course Alcohol-free Egg free Gluten free Lactose free Non-dairy Easy Low budget Quick Asian Dinner Lunch Thai

Recipe's preparation

To Make -

Chop ginger, 3 cloves garlic, 2 spring onions, handful coriander, teaspoon of turmeric, and optional chilli into mixing bowl.

5 seconds/speed 7. Transfer half of the mixture into a bowl and set aside

Add 2 teaspoons chicken stock paste and water
Cook 10 mins/100 degrees/speed 1

Add 30 grams lemon juice, 400 grams coconut milk, 1 teaspoon raw sugar and 2 tablespoons fish sauce
Cook 10 mins/100 degrees/speed 1

Add chicken and cook 10 mins/100 degrees/"Counter-clockwise operation" /speed "Gentle stir setting"

Stir in reserved chopped herbs and spices and combine 5 sec//speed 2

Serve with additional sliced chilli (optional) and some of the saved coriander leaves to taste.

Accessories you need

Spatula TM5/TM6
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Tip

Serve over cooked rice or stir in noodles if you are particularly hungry

If you prefer you can blend the soup

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.