Recipe: Thai Coconut Chicken Soup
Wonderfully satisfying, warming and nutritious – you’ll love this flavoursome soup.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Level of Difficulty: Easy
2 teaspoons Vegetable Oil
2 medium Chicken breast, skinless, raw, cut into chunks
4 mediumShallots, or 1 small onion, sliced
1 clove(s)Garlic, crushed
2 teaspoonsRoot Ginger
5 stemLemon Grass Stems, very finely sliced
1 individualChilli, Green or Red, deseeded and finely chopped
400ml Blue Dragon Coconut Milk Light
568ml Fresh Chicken Stock (1 pint)
2 tablespoons Coriander, fresh, 2 fresh or dried lime leaves
1 pinch Salt
1⁄4 teaspoons Black pepper
Heat the vegetable oil in a large saucepan for a few seconds, then add the chicken chunks, searing them for a minute or two. Add the shallots or onion and cook, stirring, for 1 more minute.
Add the garlic, ginger, lemongrass and chilli, stirring well. Pour in the coconut milk and stock, then add the lime leaves. Bring to the boil, then reduce the heat and simmer, partially covered, for 25-30 minutes.
Just before serving, add the chopped fresh coriander. Season to taste with salt and pepper, then ladle into warm bowls and serve immediately.
Dried lime leaves can be bought from the spice section of your supermarket, and you can look for fresh ones in little packs of Thai seasonings with the fresh vegetables.