Thai Chicken Soup

    Thai Chicken Soup


    247 people made this

    About this recipe: The authentic version of this soup has galangal, lemon grass and kaffir lime leaves. I couldn't find them so I've used substitutes. It turned out delicious!

    Serves: 6 

    • 350g boneless, skinless chicken meat
    • 3 tablespoons vegetable oil
    • 400ml coconut milk
    • 450ml water
    • 2 tablespoons minced fresh ginger
    • 4 tablespoons fish sauce
    • 4 tablespoons fresh lime juice
    • 1/4 tablespoon red chilli flakes
    • 1/2 teaspoon ground turmeric
    • 1/2 bunch green onions, thinly sliced
    • handful chopped fresh coriander

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Cut chicken into thin strips and sauté in oil for to 2 to 3 minutes until the chicken turns white.
    2. In a pot, bring coconut milk and water to the boil. Reduce heat. Add chicken, ginger, fish sauce, lime juice, red chilli and turmeric. Simmer until the chicken is done, 10 to 15 minutes.
    3. Sprinkle with green onions and fresh coriander and serve steaming hot.

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