Thai Coconut Chicken Soup
Author: Maya Kitchenette
Prep time:
Cook time:
Total time:
Serves: 4
- 1-litre chicken stock (I used 2 chicken cubes dissolved in hot water)
- 2 pieces of chicken breast (cut into chunks)
- 200 ml coconut milk
- 3 cm piece of fresh ginger (peeled and sliced)
- 2 tablespoons Thai fish sauce (nam pla)
- 2 fresh red chilli, sliced
- 2 bird eye chillis, sliced (Only if you like the soup really spicy, else omit)
- 3-4 tablespoons lime juice
- 1 tsp lime zest
- 250g fresh button mushrooms, sliced
- 150 g snow peas/sugar snaps, cut into halves
- 2 fresh lemongrass stalks, lightly crushed (Omit if not available)
- 5 kaffir lime leaves (Omit if not available)
- 1 large onion, sliced
- 5 garlic, minced
- ½ bunch cilantro, roughly chopped (If you do not like cilantro, use basil instead)
- 1 tablespoon brown sugar
- 1 lime, cut into wedges, for serving
- Salt for seasoning
- Heat 2 tablespoons of oil in a pot.
- Add in onions, lemon grass, garlic, ginger, chillies, kaffir lime leaves and saute for 10 minutes.
- Mix in chicken chunks and cook for another 5 minutes.
- Add mushrooms and pour in chicken stock. Reduce heat to low and simmer for 10 minutes.
- Stir in fish sauce, salt, brown sugar and coconut milk.
- Add in snow peas/sugar snaps and simmer for 5 minutes.
- Finally add in the lime juice, lime zest and chopped coriander.
- Serve in bowls and top with lime wedges and more chopped cilantro
Recipe by Maya Kitchenette at https://mayakitchenette.com/thai-coconut-chicken-soup/
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