Thai Chicken Soup with Lemongrass

    1 hour 10 minutes

    In a good Thai chicken soup there will be whole herbs which are not meant to be eaten, such as ginger and lemongrass. They add wonderful flavour though.


    Queensland, Australia
    4 people made this

    Serves: 4 

    • 1 Thai chilli, slit open
    • 1 clove garlic, halved
    • 1cm fresh ginger, sliced
    • 2 stems lemongrass, bruised and halved
    • 4 cups water
    • 1 tin coconut milk
    • 4 skinless, bone-in chicken thighs
    • 1 onion shallot, diced
    • 250g green beans
    • 1 zucchini, sliced
    • juice and zest of 1 lime
    • salt and pepper, to taste
    • coriander leaves, to garnish

    Preparation:20min  ›  Cook:20min  ›  Extra time:30min soaking  ›  Ready in:1hour10min 

    1. Place the chilli, garlic, ginger and lemongrass in a saucepan with the water. Bring to a boil, take off the heat and let infuse 30 minutes.
    2. Return to the boil and add coconut milk. Reduce heat. Add chicken, onion shallot and beans and simmer 12 minutes. Add zucchini and simmer a couple more minutes.
    3. Remove the chicken, let cook a bit then shred. Return it to the soup with the lime, salt and pepper. Reheat and serve, garnished with coriander.

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