Spicy Chicken Soup in Coconut Milk
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g chicken breasts, cut into thin strips or pieces
- 200 g oyster mushrooms (alternatively mushrooms), cut bite-sized
- 2 sticks lemongrass, fresh, cut into 3cm long pieces
- 5 cm galangal, fresh or ginger, peeled and finely chopped
- 4 kaffir lemon leaves, fresh, quarter
- 4 tablespoon lime juice
- 4 tablespoon fish sauce
- 1 teaspoon cane sugar or brown sugar
- 4 small chilli pepper (s), red (very hot!), Cut into narrow rings
- 2 medium tomato (s), quartered
- 2 cans coconut milk, 400ml each
- 1 cup chicken broth
- 1 bunch coriander greens
Print Recipe
Pin Recipe Instructions
- This is the original recipe from Northern Thailand (Chiang Mai) - without the tomatoes!
- Heat coconut milk in a saucepan. Add lemongrass, lemon leaves and galangal. Cook everything over medium heat without a lid for about 2 minutes. Add chicken broth and heat. Add meat and mushrooms and simmer for 5 minutes. Turn off the heat. Add lime juice, fish sauce, tomatoes and sugar and stir everything carefully - simmer for another 2 minutes. Just before serving, add the torn leaves from the fresh coriander.
- (If necessary, the lemongrass and lemon leaves can be fished out before serving, as they are too tough to eat)
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