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🍽️ Creamy Thai Chicken Coconut Soup

483 kcal · 30 min · 4 servings

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

Ingredients

Instructions

  1. 1. Rinse the lemongrass thoroughly.
  2. 2. Remove the tough outer leaves from the lemongrass.
  3. 3. Gently crush the lower, firm part of the lemongrass with the flat side of a knife to release the flavors.
  4. 4. Peel the galangal (an ginger-like root) and the fresh ginger.
  5. 5. Slice the galangal and the ginger into thin rounds.
  6. 6. Peel the shallot.
  7. 7. Cut the shallot into thin rings.
  8. 8. Cut the kaffir lime leaves into small pieces.
  9. 9. Wash the chili pepper and remove the stem.
  10. 10. Slice the chili pepper into thin rings.
  11. 11. Add all prepared ingredients to a pot.
  12. 12. Pour in the chicken broth and the coconut milk.
  13. 13. Bring the mixture to a boil on the stove.
  14. 14. Reduce the heat and let the soup simmer gently for about 10 minutes.
  15. 15. Rinse the chicken meat under cold water.
  16. 16. Pat the meat dry with a kitchen towel.
  17. 17. Slice the chicken meat into thin pieces.
  18. 18. Clean the mushrooms of dirt and remove the stem base if necessary.
  19. 19. Slice the mushrooms as well.
  20. 20. Add the chicken and the mushrooms to the soup.
  21. 21. Let the ingredients cook over low heat for about 5 minutes.
  22. 22. Avoid vigorous boiling to keep the meat tender.
  23. 23. Rinse the cilantro leaves under running water.
  24. 24. Shake the greens vigorously to remove excess water.
  25. 25. Chop the cilantro leaves coarsely.
  26. 26. Stir the chopped cilantro into the finished soup.
  27. 27. Remove the large pieces of lemongrass from the soup.
  28. 28. Season the soup to taste with fish sauce, palm sugar, and lime juice.
  29. 29. Serve the soup hot.

Nutrition per serving