Thai chicken and coconut soup

Recipe from: 11 December 2012
chicken in coconut milk

Ingredients 15
Servings 1
Minutes 00:20


Serving Change
  • 600
    chicken, sliced (against the grain)
  • 1
    galangal ginger - finely sliced
  • 2 - 3
    kaffir lime leaves, torn with stem removed
  • 2 - 3
    mushrooms, cut into quaters (oyster mushrooms work best)
  • 1/2
    cherry tomatoes - cut in half
  • 2
    stalks lemongrass, cut in 1 inch lengths at an angle
  • 1
    coriander root - crushed
  • 3
    Thai shallots, peeled and crushed under the blade of knife
  • 1
    lime join (juice of 1 small lime)
  • 1
    fish sauce
  • 1/2
    tamarind paste
  • 1/4
    coconut cream
  • 1 - 2
    birds eye chillies, bashed to release flavour
  • 1
    white sugar
  • 1
    coconut milk



In a pot, add coconut cream. After foaming hot add the galangal, lemongrass, coriander root and kaffir lime leaves.

Simmer for 5 minutes to release the flavours. Add the chicken until nearly cooked.

Add coconut milk and bring to a boil.

Add the sliced mushrooms, tomatoes and chillies. Season with fish sauce, sugar, lime juice and tamarind paste.

Remove from the heat and serve with rice (or not).

Reprinted with permission of Damian Ettish.


Read more on: thai  |  boil  |  recipe  |  chicken

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