Thai Chicken And Coconut Soup

Thai Chicken And Coconut Soup Recipe

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About 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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  • 14 Ingredients
Ingredients
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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
Nutrition
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* 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

Directions

How to Make Thai Chicken And Coconut Soup Recipe

STEP 01

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 02

2 turn the heat to low and simmer for 20 minutes.

STEP 03

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

STEP 04

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

STEP 05

5 add 400 ml coconut milk and stir.

STEP 06

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

STEP 07

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 08

8 garnish with the chopped coriander leaves and serve hot.

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