Thai-Style Chicken Soup Recipe

Name: Thai-Style Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons peanut oil; 500 g chicken fillets, sliced thinly; 1 medium leek, sliced thinly (350g); 3 garlic cloves, crushed; 1 teaspoon mild curry powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 4 cups chicken stock; 1 stalk fresh lemongrass, halved; 500 ml coconut milk; 2 teaspoons sambal oelek; 1 tablespoon cornflour; 1 tablespoon water; 1 teaspoon fish sauce; 1 red capsicum, sliced thinly (200g); 4 green onions, sliced thinly; 1 lime, juice of; 1 tablespoon fresh coriander, chopped finely

Servings: persons

2 tablespoons peanut oil
500 g chicken fillets, sliced thinly
1 medium leek, sliced thinly (350g)
3 garlic cloves, crushed
1 teaspoon mild curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
4 cups chicken stock
1 stalk fresh lemongrass, halved
500 ml coconut milk
2 teaspoons sambal oelek
1 tablespoon cornflour
1 tablespoon water
1 teaspoon fish sauce
1 red capsicum, sliced thinly (200g)
4 green onions, sliced thinly
1 lime, juice of
1 tablespoon fresh coriander, chopped finely

1
Heat 1 Tablespoon peanut oil in a pan, cook, chicken in batches until browned, remove and set to one side.
2
In the same pan heat the remaining oil and add the leek and garlic, cook, stirring, until soft.
3
Transfer the leek and garlic to a large saucepan along with the chicken, add curry powder, cumin and coriander, stir, until fragrant.
4
Stir in stock, lemon grass, milk and sambal, bring to the boil, simmer, uncovered, 10 Min's.
5
Mix the tablespoon of water with cornflour, add this along with the fish sauce, stir over heat until soup boils and thickens.
6
Just before serving stir in capsicum, onion, juice and coriander.
7
Serve soup hot by itself or with bread.

906

kcal

Calories

Fat

Carbs

125

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 18 ingredients. The key ingredients include: 2 tablespoons peanut oil, 500 g chicken fillets, sliced thinly, 1 medium leek, sliced thinly (350g), 3 garlic cloves, crushed, and more.

Yes, Thai-Style Chicken 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-Style Chicken Soup

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