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Thai coconut chicken soup
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Whip up a flavorful Thai soup in no time!
Ingredients:
  • 1 litre chicken style liquid stock
  • 2 x 270ml cans coconut milk
  • 1 lemongrass stalk, trimmed, bruised, quartered
  • 8 slices fresh galangal
  • 4 kaffir lime leaves, torn
  • 2 small red chillies, halved lengthways
  • 375.00 ml skinless shredded roast chicken (see related recipe)
  • 100g button mushrooms, halved
  • 24.40 gm fish sauce
  • 65.63 gm lime juice
  • 16.00 gm brown sugar
  • 62.50 ml fresh coriander leaves
Instructions:
  • In a large saucepan, combine stock, coconut milk, lemongrass, galangal, lime leaves, and chili. Bring to a gentle boil over medium heat, then lower the heat and simmer covered for 15 minutes. Discard lemongrass, lime leaves, galangal, and chili before serving.
  • Place the chicken, mushrooms, fish sauce, lime juice, and sugar in a pan. Allow it to simmer for 3 to 4 minutes, or until the mushrooms have softened.
  • Ladle soup into bowls and garnish with fresh coriander before serving.

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