Thai coconut chicken soup

Cooking Meat Thai coconut chicken soup

This delicious Thai-style soup is quick and easy to make.

Lables: Egg free Gluten free Sesame free Wheat free
  1. Place stock, coconut milk, lemongrass, galangal, lime leaves and chilli in a large saucepan. Bring to the boil over medium heat. Reduce heat to low. Simmer, covered, for 15 minutes. Remove lemongrass, lime leaves, galangal and chilli.
  2. Add chicken, mushroom, fish sauce, lime juice and sugar to pan. Simmer for 3 to 4 minutes or until mushroom has softened.
  3. Spoon soup into bowls. Serve topped with coriander.

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1 litre chicken stock
2 x 270ml cans coconut milk
1 lemongrass stalk, trimmed, bruised, quartered
8 slices fresh galangal
4 kaffir lime leaves, torn
2 small red chillies, halved lengthways
1 1/2 cups skinless shredded roast chicken
100g button mushrooms, halved
1 tbsp fish sauce
1/4 cup lime juice
1 tbsp brown sugar
1/4 cup fresh coriander leaves

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Easy
Serves
4 people
Method
Baking
Category
Meat
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