Chicken and pistachio coconut broth

Take soups from starters to the main event with this tasty Asian-inspired recipe.

Recipe «Chicken and pistachio coconut broth» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 250g pistachios, shelled, 2 x 400ml cans coconut milk, 2 1/2 cups chicken stock, 3 fresh small red chillies, deseeded, thinly sliced, 750g chicken breast fillets, cut into 2.5cm pieces , 5 kaffir lime leaves, shredded .

Ingredients:

• 250g pistachios, shelled 
• 2 x 400ml cans coconut milk 
• 2 1/2 cups chicken stock 
• 3 fresh small red chillies, deseeded, thinly sliced 
• 750g chicken breast fillets, cut into 2.5cm pieces 
• 5 kaffir lime leaves, shredded 

Instructions

1. Cook the pistachios in 1 cup (250ml) of boiling water. Drain and set aside to cool. Rub to remove the skins and pat dry. Place the pistachios in a food processor and process until finely chopped.
2. Place the coconut milk, chicken stock, chilli and ground pistachios in a saucepan. Stir over low heat until combined. Add the chicken and simmer for 10-15 minutes or until cooked through. Stir through the kaffir lime leaves. Serve immediately.