Chicken Soup, Thai-Style Recipe

Name: Chicken Soup, Thai-Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lemongrass; 4 slices lime peel; 600 ml water; 1 red chili pepper; 1 teaspoon ginger paste; 1 chicken bouillon cube; 1 (400 ml) can coconut milk; 250 g chicken fillets, chopped; 2 tablespoons fish sauce; 2 tomatoes; 3 spring onions; 3 tablespoons cilantro, chopped

Servings: persons

1 lemongrass
4 slices lime peel
600 ml water
1 red chili pepper
1 teaspoon ginger paste
1 chicken bouillon cube
1 (400 ml) can coconut milk
250 g chicken fillets, chopped
2 tablespoons fish sauce
2 tomatoes
3 spring onions
3 tablespoons cilantro, chopped

1
Slice lemongrass stalk; use a peeling knife to cut four slices of lime peel (green part only!
2
).
3
Put water, lemongrass and lime peel into a pot: bring to boil and simmer for 5 minutes.
4
Discard lemongrass and lime peel bits.
5
Deseed and slice the chile pepper.
6
Add chili, ginger paste, boillion cube, and coconut milk to the pot, let simmer gently.
7
Fry the chicken pieces in a frying pan until done: add to the pot along with fish sauce.
8
Simmer for a few minutes.
9
Chop tomatoes and slice spring onions: add to the pot and bring briefly to a boil again.
10
Stir in chopped cilantro just before serving.

226

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lemongrass, 4 slices lime peel, 600 ml water, 1 red chili pepper, and more.

Yes, Chicken Soup, Thai-Style falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Soup, Thai-Style

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