Ingredients
1 l
- 2 chicken fillets
- 4 dl coconut milk
- 6 dl chicken stock
- 15 g Bresc Lemongrass puree
- 5 g Bresc WOKchilli
- 10 lime leaves
- 5 g Bresc Garlic chopped
- 15 g Bresc Ginger Puree
- 1 onion, chopped
- oil for gentle frying
- fish sauce
Ingredients
Preparation method
Cut the chicken fillet into strips. Fry the onions softly without letting them brown, then add the chicken, lemongrass, ginger, lime leaves, pepper and garlic. Fry everything with onions. Add the chicken stock. Allow to boil and then add the coconut milk. Allow the soup to simmer for half an hour. Remove the lime leaves. Add the fish sauce to taste. Garnish the soup with spring onions rings, bean sprouts, coriander, red chilli and wild mushrooms.
Related themes
PS in foodservice