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How To Make Thai Chicken Coconut Soup
Jul 12, 2018

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PREPARATION TIME

COOKING TIME

SERVES

1-2

PREPARATION LEVEL

Easy

Taking a page from the book of Thai cuisine, we have devised a quick and easy to prepare recipe for Chicken Soup in Coconut Milk. Coconut milk mixed with chicken stock forms the perfect base for lemongrass-infused chicken forming a unique blend of flavours like you’ve never experienced before.

INGREDIENTS

    Shredded chicken: 100 grams
    Sesame oil: 1 tablespoon
    Coconut milk: 1 cup
    Chicken stock: 4 cups
    Lime leaves: 4
    Lemongrass
    Galangal: 1 tablespoon
    Fish sauce: 1 tablespoon
    Birds Eye Chilli
    Finely chopped coriander: 1 tablespoon
    Spring onion: 1 tablespoon
    Salt to taste
    Water as required

DIRECTIONS

– Heat sesame oil in a pan, add in bird’s eye chili and shredded chicken. Saute it well for few minutes
– Add in rest of the ingredients and let the chicken soup simmer for few minutes
– Garnish it with chopped spring onions and coriander leaves
– Your delicious bowl of meat soup is ready. Enjoy!

About Roopa NabarFollow On

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Roopa's biggest inspirations, apart from the women in her family are Chef Sanjeev Kapoor, and the late Tarla Dalal. She has cooked on several TV shows, food challenges and YouTube videos. Learn her recipes on Coastal Kitchen.

View all posts by Roopa Nabar

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