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.
4 people made this
Ingredients
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
Directions
Preparation:20min ›
Cook:20min ›
Extra time:30min soaking ›
Ready in:1hour10min
- 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.
- 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.
- 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.
