Spicy Coconut Chicken or Seafood Soup
This light and fragrant soup offers a gentle heat and comes together very quickly. It combines thin coconut milk with chicken stock, infused with classic Thai aromatics like kaffir lime leaves, galangal, and lemongrass. Thin strips of chicken or seafood and sliced mushrooms are simmered briefly before finishing with lime juice and fish sauce. It is served hot, garnished with spring onions and fresh coriander leaves.
Ingredients
- 1 liter thin coconut milk
- 750 ml chicken stock or 1 1/2 chicken stock cubes in 750ml boiling water
- 6 kaffir lime leaves, sliced
- 1 cm gingerroot or 1 cm galangal, thinly sliced
- 3 bird's-eye chilies
- 1 stalk lemongrass, thick bottom part only, tough outer layers discarded
- 300 g fresh boneless chicken or 300 g seafood, sliced into thin strips
- 16 button mushrooms, sliced
- 4 tablespoons freshly squeezed lime juice
- 2 tablespoons fish sauce
- 2 spring onions, cut into lengths, to serve
- 3 sprigs coriander leaves
Method
- Warm the coconut milk and chicken stock together in a stockpot for 3 minutes, ensuring it does not reach a boil.
- Place the sliced lime leaves, galangal, chillies and lemongrass into the pot.
- Introduce the sliced chicken or seafood and the mushrooms, stirring them in. Cook only until the soup starts to boil. Immediately turn off the heat. Pour in the lime juice and fish sauce, mixing thoroughly. Serve while hot, topped with lengths of spring onion and sprigs of coriander leaves.
Nutrition (per serving)
Sodium1070700 mg
Recipe details
Category< 30 Mins
AuthorTea Jenny
