Thai chicken and ginger soup

Thai chicken and ginger soup


48 people made this

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


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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