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Thai Coconut Chicken Soup 


Thai Coconut Chicken Soup 




1 tablespoon coconut oil

1 medium shallot, finely chopped

1 lemongrass stalk, cut into 1-inch pieces


1-inch  fresh galangal root (or ginger), peeled and sliced ​​ 2 -3 Makrut lime leaves

1 liter chicken stock

300 g (3/4 lb) chicken breast, sliced ​​

200 g (1/2 lb) shiitake mushrooms, sliced ​​

1 whole 400 g (13.5 fl .oz.) ) can full-fat coconut milk


4 tablespoons coconut cream

1/2 teaspoon salt

1 tablespoon fish sauce

1 tablespoon red chili paste

2 tablespoons lime juice


1 tablespoon brown sugar (or coconut sugar)




1 . Heat the coconut oil in a large saucepan or  pot  and fry the shallot over medium heat for 1-2 minutes  until

slightly softens.


2.Add the lemongrass,  galangal slices and lime leaves and  continue cooking for another minute.

3. Add the broth and bring  to the boil. Reduce the heat and simmer at 2000°F for 5 minutes, then add the chicken and mushrooms. Simmer at 2000°F for another 5 minutes or until the chicken is cooked through.4. Add coconut milk, coconut cream, salt, fish sauce and red chili paste . Bring to a boil and then add the lime juice

and brown sugar.

5. Season to taste and serve with additional lime juice and top with

sliced ​​chilies and fresh coriander if desired.Have fun 🤗

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