Chicken and coconut milk soup

Ingredients:

serves 4

  • 400 ml/14 fl oz canned coconut milk
  • 6 thin slices fresh galangal
  • 2 stalks fresh lemon-grass, bruised
  • 500 ml/18 fl oz chicken stock
  • 4 fresh kaffir lime leaves
  • 225 g/8 oz chicken breast fillets, cut into strips
  • 2 red chillies, deseeded and sliced finely
  • 4 spring onions, sliced finely
  • 4 tbsp fish sauce
  • 2 tbsp lime juice
  • 2 tbsp chopped fresh coriander



( Conversions For Cooking )

Procedures:

  1. Place the coconut milk, galangal, lemon-grass, chicken stock and lime leaves in a large pan and bring it to boil.
  2. Add the chicken in the pan, reduce the heat and simmer while uncovered it for10 minutes or until the chicken is cooked.
  3. Add the chillies and spring onions and simmer again for another 3 more minutes.
  4. Stir in the fish sauce, lime juice and coriander.
  5. Then served immediately, in warmed bowls.

Check Out More

Clear Thai Soup



Have You Tried These Other Thailand Soup?

Corn & Crab Soup

Ingredients: serve 4 2 tbsp. vegetable or peanut oil 4 garlic cloves, chopped finely 5 shallots, chopped finely 2 lemongrass stalks, chopped finely 1-inch / 2.5-cm piece fresh ginger, chopped finely 1-3/4 pints / 1 liter / 4 cups chicken stock 14 oz / 400 g / 1-3/4 cups canned […][...]

Pa Pai (Thai Spring Rolls) Recipe

Although Chinese in origin, deep-fried spring rolls are popular dish on Thai menus. These crispy and golden look are difficult to resist. Many pre-made spring rolls are easily found in many frozen section of supermarkets, but a homemade spring rolls are much better because you know its content and the […][...]

Leave A Comment...

*