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Chicken And Coconut Soup

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Ingredients
  Coconut milk 1 1⁄4 Pint (3 Cups, 750 Milliliter)
  Water 16 Fluid Ounce (2 Cups, 500 Milliliter)
  Chicken breast fillets 1 Pound, cut into 1 cm/1/2 in thick strips (500 Gram)
  Galangal slice/Ginger/6 slices bottled galangal 1 Inch, sliced (Fresh)
  Lemon grass stalks/1 teaspoon dried lemon grass, soaked in hot water 2 , cut into 1 1/2 inch pieces (Fresh)
  Coriander roots 1 , bruised
  Kaffir lime leaves 4 , shredded
  Fresh red chilies 3 , seeded and chopped
  Thai fish sauce 2 Tablespoon (Nam Pla)
  Lemon juice 2 Tablespoon
  Coriander leaves 4
Directions

1. Place coconut milk and water in a saucepan and bring to the boil over a medium heat, add chicken, galangal or ginger, lemon grass, coriander root and lime leaves and simmer for 6 minutes.
2. Stir in chillies, fish sauce and lemon juice. To serve, ladle into bowls and scatter with coriander leaves.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Coconut
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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