Description
A delicious and aromatic Thai coconut chicken soup that is both comforting and flavorful.
Ingredients
Scale
- 1 tbsp oil (I like to use avocado oil)
- 1 onion (peeled and finely chopped)
- 3 cloves garlic (peeled and minced)
- 2 tsp galangal paste (or a 2cm piece of galangal, peeled and finely chopped)
- 1 lemon grass stalk (tough outer leaves removed and inner stalk sliced finely or 1 tsp lemongrass paste)
- 4 kaffir lime leaves
- 2 red chillies (sliced)
- 10 shiitake mushrooms (sliced in half)
- 1 tbsp red Thai curry paste
- 1 litre good quality chicken stock
- 400 ml (14 oz) can of coconut milk
- 1 tbsp fish sauce
- 1 tbsp light brown sugar
- 2 tbsp juice of 1 lime
- 6 cooked chicken thigh fillets (shredded)
- 1 tbsp cornflour (cornstarch) mixed with 3 tbsp cold water to form a paste/slurry
- small bunch fresh coriander (roughly torn)
- 2 tsp chilli oil for drizzling
- 1 lime (sliced)
Instructions
- Heat the oil in a large saucepan over a medium heat.
- Add the onion and cook for 5 minutes, stirring often, until softened.
- Add the garlic, galangal paste, lemongrass, lime leaves, chillies, mushrooms, and Thai curry paste. Cook for one minute, stirring often.
- Add the chicken stock, coconut milk, fish sauce, sugar, lime juice, and shredded chicken.
- Bring to the boil and simmer for 5-6 minutes, until the chicken is fully heated through. If you would like to thicken the soup at all, slowly pour in the cornflour/water slurry, whilst stirring.
- Taste the soup and season with a little salt and pepper if needed.
- Divide between bowls, then top with fresh coriander and drizzle with a little chilli oil. Top with slices of lime before serving.
Notes
- This soup can be customized with different vegetables or proteins based on your preferences.
- Adjust the level of heat by varying the amount of chillies used.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl