Recipes - Thai

Chicken Coconut Soup
5 Delicious Dishes From Central Thailand You Should Try


A classic Thai Chicken Coconut soup that gets its rich flavour Thailand's most important ingredient -the coconut milk. This soup is very similar to Tom Kha Gai.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Soup
Cook Method: Boil
Cuisine: Thai









Ingredients:

300g chicken breast fillet (thinly sliced)
1 cup extra light coconut milk (¼ cup coconut milk + ¾ cup water)
4 cups light coconut milk (2 cups coconut milk + 2 cups water)
½ cup young galangal (thinly sliced)
3-4 tbsp Valcom Lemongrass
10 bird eye chilli (slightly crushed)
3-4 tbsp lime juice
3-4 tbsp fish sauce
2 tsp sugar
3-4 tbsp Valcom Kaffir Lime Leaves
1 sprig of fresh coriander (coarsely chopped)




Steps:
  1. Place 1 cup of extra light coconut milk on medium heat. Boil chicken fillet for few minutes and drain. Set aside.
  2. In a saucepan, over medium heat, bring the light coconut milk to the boil, adding galangal and lemongrass, for 3 mins, until fragrant.
  3. Combine the meat and chilli, return to the boil for few minutes, adding fish sauce, sugar and lime juice.
  4. Add kaffir lime and coriander before removing from heat.
  5. Serve your Chicken Coconut Soup warm in a soup bowl.

Hint : If old galangal is available, put a piece of 2 inch length, a little crushed, and boil it first in the coconut milk for 5 mins and take it out. Galangal will help smooth taste and also good for digestion and will enhance the soup flavour


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Chicken Coconut Soup

Chicken Coconut Soup

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A classic Thai Chicken Coconut soup that gets its rich flavour Thailand's most important ingredient -the coconut milk. This soup is very similar to Tom Kha Gai.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Soup
Cook Method: Boil
Cuisine: Thai
Ingredients

300g chicken breast fillet (thinly sliced)
1 cup extra light coconut milk (¼ cup coconut milk + ¾ cup water)
4 cups light coconut milk (2 cups coconut milk + 2 cups water)
½ cup young galangal (thinly sliced)
3-4 tbsp Valcom Lemongrass
10 bird eye chilli (slightly crushed)
3-4 tbsp lime juice
3-4 tbsp fish sauce
2 tsp sugar
3-4 tbsp Valcom Kaffir Lime Leaves
1 sprig of fresh coriander (coarsely chopped)

Instructions
  1. Place 1 cup of extra light coconut milk on medium heat. Boil chicken fillet for few minutes and drain. Set aside.
  2. In a saucepan, over medium heat, bring the light coconut milk to the boil, adding galangal and lemongrass, for 3 mins, until fragrant.
  3. Combine the meat and chilli, return to the boil for few minutes, adding fish sauce, sugar and lime juice.
  4. Add kaffir lime and coriander before removing from heat.
  5. Serve your Chicken Coconut Soup warm in a soup bowl.

Hint : If old galangal is available, put a piece of 2 inch length, a little crushed, and boil it first in the coconut milk for 5 mins and take it out. Galangal will help smooth taste and also good for digestion and will enhance the soup flavour

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