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Thai-style coconut and chicken soup
Thai-style coconut and chicken soup
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Prep Time:
10 minutes
Cook Time:
70 minutes
Total Time:
80 minutes
Indulge in a flavorful Thai soup crafted with coconut milk, lemongrass, and fish sauce.
Ingredients:
  • 1L (4 cups) chicken style liquid stock
  • 2 x 400ml cans coconut milk
  • 2 stems fresh lemon grass, cut in 5cm lengths, halved lengthways
  • 8 fresh makrut lime leaves, roughly torn
  • 4cm-piece fresh ginger, peeled, thinly sliced
  • 500g chicken tenderloins, thinly sliced diagonally
  • 150g button mushrooms, thinly sliced
  • 60ml (1/4 cup) fish sauce
  • 31.50 gm fresh lime juice
  • 20.00 ml finely chopped palm sugar
  • 150g snow peas, trimmed, cut in half diagonally
  • 65g (1 cup) bean sprouts
  • 2 green shallots, ends trimmed, thinly sliced diagonally
  • 82.50 ml fresh coriander leaves
Instructions:
  • In a saucepan over medium-low heat, blend stock, coconut milk, lemon grass, makrut lime leaves, and ginger. Cover and simmer for 1 hour. Let cool slightly for 5 minutes.
  • Set a fine sieve over a large bowl. Pour the stock mixture into the sieve to strain. Remove and discard the lemongrass mixture. Transfer the strained stock back to the saucepan.
  • In a saucepan over medium heat, combine chicken, mushrooms, fish sauce, lime juice, and sugar. Cook for 5 minutes, stirring occasionally. Add snow peas and cook for another minute until they are bright green and tender crisp.
  • Pour the soup into bowls and garnish with bean sprouts, shallots, and coriander leaves. Enjoy right away.

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