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



( Food Measurement Conversion )

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

Thai Soup Noodles



Have You Tried These Other Easy Thai Appetizers Recipes?

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 […][...]

Gung ga tiem (Stir-Fried Shrimp with Garlic)

This Thai food recipe is a good appetizer especially with the flavor combination of shrimp and garlic. I suggest that you use a large shrimp or a jumbo shrimp if possible because they are juicier and tender to eat which will make this Thai dish an unforgettable meal. Ingredients: 2 […][...]

Leave A Comment...

*