Thai Chicken and Coconut Soup Recipe

Name: Thai Chicken and Coconut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion; 1 finger galangal; 1 tablespoon olive oil; 2 tablespoons good quality red curry paste; 1 liter chicken stock (make it with carcasses in the pressure cooker.. easy, and like nothing you can buy ); 6 lemongrass, stalks; 10 coriander roots; 500 ml coconut milk (or cream if you donA t mind a back veranda); shiitake mushroom (use as few or as many as you like.. 100-200 grams works for me. Note (, if you re-hydrate dried ones); 200 g chicken (breast or thigh.. note (, closer the bone the more flavour chicken has, so thigh is probably preferr); 1 lime; 2 kaffir lime leaves; fish sauce; coriander leaves; black pepper

Servings: persons

1 onion
1 finger galangal
1 tablespoon olive oil
2 tablespoons good quality red curry paste
1 liter chicken stock (make it with carcasses in the pressure cooker.. easy, and like nothing you can buy )
6 lemongrass, stalks
10 coriander roots
500 ml coconut milk (or cream if you donA t mind a back veranda)
shiitake mushroom (use as few or as many as you like.. 100-200 grams works for me. Note (, if you re-hydrate dried ones)
200 g chicken (breast or thigh.. note (, closer the bone the more flavour chicken has, so thigh is probably preferr)
1 lime
2 kaffir lime leaves
fish sauce
coriander leaves
black pepper

1
Dice the onion and galangal leaving the skin on the galangal.
2
Sweat them of in the oil on a low heat.
3
Add the curry paste and cook until onion is opaque and soft.
4
Add chicken stock and bring to a simmer.
5
Add crushed lemon grass stalks, coriander root and kaffir lime leaves, and bring to the boil.
6
Remove from heat and leave to infuse for 30-40 minutes.
7
This is the soup base (add mushroom juice).
8
After 30-40 minutes remove lemon grass, coriander, kaffir lime leaves and galangal (leave the onion).
9
Using a barmix or similar, puree the onion into the soup base.
10
Season with black pepper to taste, understanding the salty part comes later with the fish sauce.
11
Use one part of the base to one part coconut milk (500ml/500ml).
12
Bring to the boil, add mushrooms and chicken, simmer till cooked.
13
Season with lime juice, fish sauce and garnish with coriander leaves.
14
To die for.

680

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.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 onion, 1 finger galangal, 1 tablespoon olive oil, 2 tablespoons good quality red curry paste, and more.

Yes, Thai Chicken and Coconut Soup 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.

Thai Chicken and Coconut Soup

How did you like this recipe?

Frequently Asked Questions