Soups

• Chicken and Coconut Soup
Serves 4

You will need:

800ml Thai Taste Coconut Milk
500ml chicken stock or water
2 tsp Thai Taste Lemongrass
1 tsp Thai Taste Galangal
10 crushed black peppercorns
2 tsp Thai Taste Kaffir Lime Leaves
300g chicken, cut into strips
10-12 button mushrooms, sliced
6-8 baby corns
1/2 lime, juiced
2 tbsp Thai Taste Fish Sauce

Tip:

Add chopped coriander and sliced red chillies to finish off the dish.

Instructions

1. Add the coconut milk and chicken stock to a large pot and bring to the boil. 
2. Stir in the lemongrass, galangal, peppercorns and 1tsp of the kaffir lime leaves, then simmer gently for about 10 minutes.
3. Add the chicken, mushrooms and baby corn and heat until the chicken is cooked through.
4. Season with the lime juice, fish sauce and remaining kaffir lime leaves and serve.

 

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