Thai
Thai - Soups
Cashew Nut Soup
Chef's Menu Description
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 100g roasted cashew nuts
- • 300g chicken thigh, sliced
- • 5 cups chicken stock
- • 1 cup coconut milk
- • 2 slices galangal
- • 2 kaffir lime leaves, torn
- • 1 stalk lemongrass, smashed
- • 2 tbsp fish sauce
- • 1 tbsp lime juice
- • Fresh coriander for garnish
Preparation Steps
1
Phase 1
Simmer the chicken stock with lemongrass, galangal, and kaffir lime leaves for 10 minutes.
2
Phase 2
Stir in the coconut milk and bring back to a gentle simmer.
3
Phase 3
Add the chicken thigh and cook for 8 minutes until tender.
4
Phase 4
Stir in half the cashews and let them soften into the broth.
5
Phase 5
Remove from heat and season with fish sauce and lime juice.
6
Phase 6
Ladle into bowls and scatter the remaining cashews and coriander on top.