Thai Chicken And Coconut Soup Recipe

A delicious soup of chicken simmered in stock and flavoured with galangal and lime leaves and coriander and finished with coconut milk.This classic chicken and coconut soup gets its rich and dynamic flavor from quintessential Thai ingredients: coconut milk, lemongrass, fresh ginger, lime juice, fish sauce, chile paste, basil, and cilantro. While warming and thoroughly comforting, this dish comes together incredibly quickly. Of course, it's even better the next day after the flavors have had time to rest and fully meld within the thick and satisfying, savory-sweet broth. Just saying--doubling this recipe to guarantee leftovers wouldn't be a terrible idea. 

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Non Vegdiet
Thai Chicken And Coconut Soup
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Ingredients for Thai Chicken And Coconut Soup Recipe

  • 350 gram Chicken Breast
  • 2 No.s Spring onion
  • 2 No.s Lemon grass
  • 2 No.s Red chillies
  • 10 gram Galangal
  • 4 No.s Lime leaves
  • 25 gram Coriander
  • 80 gram Mushroom
  • 4 tablespoon Lemon juice
  • 1.50 tablespoon Fish sauce
  • 2 tablespoon Chilli oil
  • 400 milliliter Coconut milk
  • 1.50 tablespoon Sugar
  • 800 milliliter Chicken Stock

Directions: Thai Chicken And Coconut Soup Recipe

step 1

  • STEP 1.1 in a wok add 800 ml chicken stock, 10 gm thinly sliced galangal, 2 thinly sliced lemon grass, 4 lime leaves cut in halves, stems of 25 gm coriander roughly chopped and bring to a boil.

step 2

  • STEP 2.2 turn the heat to low and simmer for 20 minutes.

step 3

  • STEP 3.3 then add 350 gm chicken breast cut into thin slices, 1 ½ tbsp fish sauce, 1 ½ tbsp sugar.

step 4

  • STEP 4.4 turn the heat to high and cook for 5 minutes or till chicken is cooked.

step 5

  • STEP 5.5 add 400 ml coconut milk and stir.

step 6

  • STEP 6.6 add 80 gm mushrooms cut into halves or quarters, salt to taste and stir.

step 7

  • STEP 7.7 in a serving bowl add 4 tbsp lemon juice, 2 tbsp chili oil, 2 thinly slice spring onions, 2 thinly sliced red chillies and transfer the contents of the wok into the serving bowl.

step 8

  • STEP 8.8 garnish with the chopped coriander leaves and serve hot.
Nutrition
value
4396
calories per serving
322 g Fat262 g Protein120 g Carbs84 g FiberOther

Current Totals

  • Fat
    322g
  • Protein
    262g
  • Carbs
    120g
  • Fiber
    84g

MacroNutrients

  • Carbs
    120g
  • Protein
    262g
  • Fiber
    84g

Fats

  • Fat
    322g

Vitamins & Minerals

  • Calcium
    584mg
  • Iron
    32mg
  • Vitamin A
    1131mcg
  • Vitamin B1
    2mg
  • Vitamin B2
    2mg
  • Vitamin B3
    80mg
  • Vitamin B6
    6mg
  • Vitamin B9
    490mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    298mg
  • Vitamin E
    20mg
  • Copper
    8mcg
  • Magnesium
    628mg
  • Manganese
    5mg
  • Phosphorus
    3145mg
  • Selenium
    218mcg
  • Zinc
    25mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp