Thai Chicken Coconut Soup

This light, fragrant, creamy tom kha gai - a classic Thai soup - is an absolute blast of hot, sweet and sour flavours. Serve steaming bowlfuls with little golden corn fritters ready to dunk in sweet chilli sauce.

The ingredient of Thai Chicken Coconut Soup

  • 2 lemongrass stems white part only
  • 100g small button mushrooms stems trimmed
  • 2 chicken breast fillets about 180g each
  • 1 2l massel chicken style liquid stock
  • 4cm piece ginger peeled cut into matchsticks
  • 1 long red chilli thinly sliced
  • 2 teaspoons caster sugar
  • 400ml coconut milk
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice plus wedges to serve
  • small handful mint leaves
  • small handful thai basil leave see notes

The Instruction of thai chicken coconut soup

  • bruise the lemongrass stems with the back of a knife and cut each one in half halve the mushrooms or slice if large cut the chicken breast fillets in half lengthways then thinly slice against the grain
  • in a saucepan bring the chicken stock lemongrass ginger chilli and caster sugar to a gentle simmer over medium high heat add the chicken mushrooms and coconut milk
  • simmer without boiling for 5 minutes stirring until chicken is cooked add fish sauce and lime juice u2013 the soup should taste hot sour lightly sweet and salty
  • ladle the soup chicken and mushrooms into warm bowls then scatter with mint and basil leaves

Nutritions of Thai Chicken Coconut Soup

fatContent: 314 285 calories
saturatedFatContent: 18 grams fat
carbohydrateContent: 15 grams saturated fat
sugarContent: 10 grams carbohydrates
fibreContent: 9 grams sugar
proteinContent: n a
cholesterolContent: 27 grams protein
sodiumContent: n a

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