Thai Chicken and Karengo Soup

    1 hour

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

    3 people made this

    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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    Reviews in English (3)


    Brought down to smaller no of servings. Did not have karengo, used other sea weed but the soup was good.  -  19 Jan 2011  (Review from Allrecipes USA and Canada)


    Mean't to do a love it face and it came out crying!?! Sorry!!  -  07 May 2012  (Review from Allrecipes UK & Ireland)


    Great recipe!! Adapted it slightlydue to what was was in my cupboards. No lemon grass = squeeze of lemon. No oyster sauce = sweet soy sauce. Used leftover chicken and a few green beans. Will be making again...Often!!!! Thank you  -  07 May 2012  (Review from Allrecipes UK & Ireland)