Chicken and Coconut Milk Soup

Chicken and Coconut Milk Soup


1 person made this

This is a typical Thai chicken soup. I like the thick spicy coconut broth with hints of lime, lemongrass and galangal.


Serves: 4 

  • 3 cups (750ml) coconut milk
  • 1 cup (250ml) meat stock
  • 200g boneless chicken, sliced
  • 1 (400g) tin straw mushrooms, drained and halved
  • 6cm piece galangal, peeled and sliced
  • 1 stalk lemongrass, sliced into 2cm lengths
  • 2-3 tablespoons fish sauce
  • 4 kaffir lime leaves
  • 2-3 tablespoons lime juice
  • 1 handful coriander, diced

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

  1. Heat the coconut milk and stock in a saucepan until at a simmer.
  2. Add the chicken, mushrooms, galangal and lemongrass. Simmer until the chicken is cooked; about 5 minutes.
  3. Add the fish sauce and kaffir lime leaves then simmer 2 more minutes.
  4. Turn off the heat then add the lime juice. Adjust the seasoning by adding more fish sauce and lime juice if necessary.
  5. Serve in a large bowl and garnish with the coriander.

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