Thai Coconut Chicken Soup Recipe

  • 400g chicken breasts, cut into chunks
  • 250ml chicken stock
  • 400ml coconut milk (1 tin)
  • water (optional)
  • 2-3cm galangal (or ginger), sliced
  • 2 lemongrass stalks, bruised
  • 2 shallots
  • 3 kaffir lime leaves
  • 150g shitake mushrooms, sliced
  • 1 tbsp fish sauce
  • juice of 1 lime
  • 2-3 Birdseye chillies, finely sliced
  • salt, to taste
  • a small bunch of fresh coriander, roughly chopped
  • steamed rice, to serve
Thai Coconut Chicken Soup Recipe

  1. Combine the stock, galangal and lemongrass in a medium saucepan. Gently bring to the boil. Simmer for about 10 minutes. Discard the galangal and lemongrass.
  2. Add the coconut milk and increase heat to medium. Add chicken, mushrooms and Kaffir Lime leaves. Simmer until the chicken has cooked through, about 10 minutes.
  3. Add the fish sauce, lime juice, and red chillies. Taste for seasoning and add salt if necessary. There needs to be a balance of sour and salty.
  4. Serve over a generous portion of steamed rice, with a sprinkling of chopped coriander.

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