Thai Chicken and Karengo Soup

Thai Chicken and Karengo Soup


3 people made this

This makes enough soup to feed an army! You can find karengo (dried seaweed from New Zealand) at health food stores.

Ian Braund

Serves: 40 

  • 6 onions, julienned
  • 6 red capsicums, julienned
  • 1 stalk celery, sliced thin
  • 2 stalks lemongrass, chopped
  • 2 green chillies, chopped
  • 250g fresh ginger, chopped
  • 1 tablespoon sesame oil
  • 12 litres chicken stock
  • 10 kaffir lime leaves
  • 2 tablespoons oyster sauce
  • 1 cup (250ml) soy sauce
  • 250g tom yum soup paste
  • 3kg skinless, boneless chicken breast fillets - cut into strips
  • salt to taste
  • 250g reconstituted karengo (seaweed)
  • handful coriander leaves

Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

  1. In a large stockpot on medium high heat, sauté onions, red capsicums, celery, lemongrass, chillies and ginger in sesame oil. Add chicken stock, bring to the boil, then lower heat to medium and simmer for 5 minutes.
  2. Add lime leaves, oyster sauce, soy sauce, tom yum paste and chicken. Simmer for 20 minutes and then check the seasoning. Add more oyster sauce, soy sauce or tom yum paste if necessary. Season with salt.
  3. Add seaweed, garnish with coriander and serve.

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