Thai-style coconut and chicken soup

Recipes / Fish

Coconut milk, lemon grass and fish sauce will captivate your senses in this aromatic Thai soup.

Recipe «Thai-style coconut and chicken soup» presented in category Recipes / Fish, to prepare this dish you will need no more 1:10 minutes. To make this dish at home by prescription from the author Gomer would need: 1L chicken stock, 2 x 400ml cans coconut milk, 2 stems fresh lemon grass, cut in 5cm lengths, halved lengthways, 8 fresh kaffir lime leaves, roughly torn, 4cm-piece fresh ginger, peeled, thinly sliced , 500g chicken tenderloins, thinly sliced diagonally, 150g button mushrooms, thinly sliced, 60ml fish sauce , 1 1/2 tbsp fresh lime juice, 1 tbsp finely chopped palm sugar, 150g snow peas, trimmed, cut in half diagonally, 65g bean sprouts, 2 green shallots, ends trimmed, thinly sliced diagonally, 1/3 cup fresh coriander leaves.

Ingredients:

  • 1L chicken stock 
  • 2 x 400ml cans coconut milk 
  • 2 stems fresh lemon grass, cut in 5cm lengths, halved lengthways 
  • 8 fresh kaffir lime leaves, roughly torn 
  • 4cm-piece fresh ginger, peeled, thinly sliced 
  • 500g chicken tenderloins, thinly sliced diagonally 
  • 150g button mushrooms, thinly sliced 
  • 60ml fish sauce 
  • 1 1/2 tbsp fresh lime juice 
  • 1 tbsp finely chopped palm sugar 
  • 150g snow peas, trimmed, cut in half diagonally 
  • 65g bean sprouts 
  • 2 green shallots, ends trimmed, thinly sliced diagonally 
  • 1/3 cup fresh coriander leaves 

Instructions

  1. Combine stock, coconut milk, lemon grass, kaffir lime leaves and ginger in a saucepan over medium-low heat. Simmer, covered, for 1 hour. Set aside for 5 minutes to cool slightly.
  2. Place a fine sieve over a large bowl. Ladle stock mixture into the sieve and drain. Discard lemon grass mixture left in the sieve. Return stock to saucepan.
  3. Place saucepan over medium heat. Add chicken, mushrooms, fish sauce, lime juice and sugar, and cook, stirring occasionally, for 5 minutes. Add snow peas and cook for 1 minute or until snow peas are bright green and tender crisp.
  4. Ladle soup among serving bowls. Top with bean sprouts, shallots and coriander leaves. Serve immediately.