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Lemon Coriander Soup & Sesame Chicken Toast

Pritha Sen
0 minutes
Prep Time
15 minutes
Cook Time
1 People
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ABOUT Lemon Coriander Soup & Sesame Chicken Toast RECIPE

The soup I learnt from my friend Bibi Sarkar, a great cook and restaurateur. The sesame Chicken Toast is a take-off on the Chinese prawn sesame toast. I had a little bit of boiled chicken that came out of the stock bones. My philosophy is waste not.

Recipe Tags

  • Non-veg
  • Bachelors
  • Chinese
  • Main Dish
  • Low Fat

Ingredients Serving: 1

  1. Chicken stock: 1/2 litre
  2. Shredded chicken: 1/2 cup
  3. Fish sauce: 1 tsp
  4. Garlic: 1/2 tsp finely minced
  5. Fresh coriander stems: 1 tsp finely chopped
  6. Jalapeno: Optional
  7. Cornflour: 1 tbsp
  8. Lime juice: 1 tsp
  9. Bread: 1 slice cut in sandwich triangle
  10. Egg: 1
  11. Green onions: 1 tsp finely chopped
  12. Vinegar: to taste
  13. Light Soya Sauce: 1 tsp
  14. White Sesame seeds: 2 tbsp
  15. Sesame oil: 1-1/2 tbsp
  16. Fresh coriander: 1 tsp finely chopped


  1. For the Soup: Make chicken stock with the neck and bony pieces which hardly have any meat on them.
  2. Heat a little oil, add chopped garlic and chopped coriander stems. Fry a little and add a little shredded chicken. Add the stock and some fish sauce. Adjust seasoning -- salt and pepper. Thicken with cornflour.
  3. Add a little chopped fresh coriander, finely chopped red jalapenos if you want and lime juice before taking off fire.
  4. For the Sesame Toast: Make a thick paste with the shredded chicken, chopped green onions, minced ginger, some chopped jalapeno or green chillies if you want, a drop of vinegar, some light soya sauce, one beaten egg and cornflour.
  5. Spread this on the bread and coat with sesame seeds.
  6. You are then supposed to deep fry but I heated a little sesame oil in a non-stick pan and panfried just a little for the mixture to set on the bread. Then I toasted the slices just about right in the oven. Turned out really good.

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