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thai chicken soup recipe

Written on Thursday, September 15, 2016 | 6:59:00 AM



Serves : servings 

Ingredients : 
- 750ml chicken stock
- 400ml can of coconut milk
- 3 shallots, preferably red, finely sliced
- 25g galangal root, thinly sliced (or 1 tbsp galangal paste)
- 2 lemongrass stalks, white insides only, finely chopped
- 4 Kaffir lime leaves, finely shredded
- 2 or 3 bird’s eye chillies, sliced (deseeded if you like)
- pinch of salt
- 1 tsp palm sugar or light brown sugar
- 300g boneless, skinless chicken thighs or breast, thinly sliced
- 150g oyster mushrooms, wiped and sliced
- juice of 1–2 limes
- 2–3 tbsp fish sauce
- a few sprigs of fresh coriander

Preparation Method :
1) Pour the chicken stock and coconut milk into a large saucepan. Bring them to the boil, then add the shallots, galangal, lemongrass, lime leaves and chillies. Season with the salt and sugar.

2) Simmer for a few minutes, then add the chicken and mushrooms and continue to simmer until the chicken is cooked through. Add a tablespoon each of lime juice and fish sauce, then taste and add more until you get the flavour you want. The soup should be a good balance of hot, sweet, sour and salty. Sprinkle with fresh coriander before serving.

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