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🍽️ Creamy Chicken Coconut Soup

516 kcal · 30 min · 4 servings

Creamy Chicken Coconut Soup Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the chicken drumsticks under cold water and pat them dry with a kitchen towel.
  2. 2. Peel the shallots and garlic and dice both into fine cubes.
  3. 3. Also chop the ginger into small pieces.
  4. 4. Heat oil in a large pot or a deep pan.
  5. 5. Add the shallots, garlic, and ginger to the hot oil and sauté them lightly until they take on some color.
  6. 6. Stir in the curry paste and sugar and toast them briefly.
  7. 7. Deglaze the mixture with the coconut milk and chicken broth.
  8. 8. Wash the chili pepper and slice it into rings.
  9. 9. Add the chili rings, kaffir lime leaves, and chicken drumsticks to the soup.
  10. 10. Let the soup simmer gently over low heat for about 30 minutes.
  11. 11. Wash the snow peas and beans and trim them.
  12. 12. Boil the beans in salted water for 4 to 5 minutes to blanch them.
  13. 13. Remove the chicken drumsticks from the soup and let them cool briefly.
  14. 14. Peel the skin off the chicken meat.
  15. 15. Separate the meat from the bones.
  16. 16. Cut the chicken meat into bite-sized pieces.
  17. 17. Return the chicken meat, blanched beans, and snow peas to the soup.
  18. 18. Wash the spring onions and chop them finely.
  19. 19. Add the spring onions to the soup.
  20. 20. Add more broth if necessary or continue to simmer the soup until you reach the desired consistency.
  21. 21. Season the soup to taste with fish sauce, salt, and lime juice.
  22. 22. Cut limes into wedges.
  23. 23. Get fresh coriander leaves.
  24. 24. Serve the soup garnished with the lime wedges and coriander.

Nutrition per serving