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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