Chicken and Coconut Milk Soup

    25 minutes

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

    2 people made this

    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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