Spicy Chicken Soup With Hints of Lemongrass and Coconut Milk
This fragrant soup offers a creamy texture from coconut milk and a distinctive aroma from lemongrass and kaffir lime leaves. The recipe, shared by a Thai cooking instructor, creates a comforting one-pot meal where chicken simmers with mushrooms and aromatic ingredients. It's a family-friendly dish with a gentle heat from bruised chillies, finished with fresh coriander. The entire process takes about 45 minutes to prepare and cook.
Ingredients
- 400 g chicken breasts, sliced into strips seasoned with
- 1 teaspoon fish sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornflour
- 1 (400 g) can button mushrooms
- 1 cup good chicken stock
- 2 stalks lemongrass, sliced
- 3 kaffir lime leaves, shredded
- 1 large onion, sliced
- 1 (200 ml) can coconut milk, diluted to give 4 cups
- 6 birds eye chiles, bruised
- 4 tablespoons lime juice
- 3 tablespoons fish sauce
- 1/2 teaspoon sugar
- 1 -2 teaspoon salt, to taste
- 1 sprig coriander leaves
Method
- Put the chicken stock into a pot and include the sliced lemongrass, shredded kaffir lime leaves, and onion slices.
- Heat the pot until the liquid reaches a rolling boil.
- Introduce the canned mushrooms, seasoned chicken strips, lime juice, fish sauce, sugar, and salt to the pot.
- Allow the soup to simmer without a lid for 10 minutes before pouring in the diluted coconut milk and adding the bruised birds eye chillies.
- Heat the soup until it is nearly boiling, stirring often, then take it off the heat. Serve the soup garnished with the sprig of coriander leaves.
Nutrition (per serving)
Sodium1926000 mg
Recipe details
CategoryOne Dish Meal
AuthorOzlem Altinok
