Thai chicken and ginger soup

    25 minutes

    A really simple coconut milk base with chicken breast strips, ginger and coriander.

    48 people made this

    Serves: 4 

    • 3 cups (750ml) coconut milk
    • 2 cups (500ml) water
    • 250g skinless, boneless chicken breast halves - cut into thin strips
    • 3 tablespoons minced fresh ginger root – about6cm of fresh ginger root
    • 2 tablespoons fish sauce, or to taste
    • 1/4 cup fresh lime juice – about 2 medium limes, juiced
    • 2 spring onions, sliced
    • 1 tablespoon chopped fresh coriander

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Pour the coconut milk and water into a saucepan, and bring to a boil. Add the chicken strips, and reduce heat to medium.
    2. Simmer for about 3 minutes, or until the chicken is cooked through. Stir in the ginger, fish sauce and lime juice. Sprinkle in the spring onions and coriander and serve.

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    Reviews in English (43)


    This was a big hit. I added snap peas and substituted the water for chicken broth.  -  07 Jan 2006  (Review from Allrecipes USA and Canada)


    this was a quick and easy soup, soooo yummy! i alterd it a bit using chicken stock, added snow peas, water chestnuts, and a dash of cayenne pepper and served with jasmine rice. definitely a winner...  -  17 Sep 2007  (Review from Allrecipes USA and Canada)


    Wonderful soup. I was amazing at the amount flavor, but not at all overpowering. My family and I loved it!!! Even my mother, whose isn't a big fan of fresh ginger. I served it with eggrolls and a simple vegitable stirfry. I will most certainly make this soup again.  -  18 Nov 2005  (Review from Allrecipes USA and Canada)