Thai cuisine

Easy

Thai Chicken and Coconut Soup

Name: Thai Chicken and Coconut Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 1 cup Coconut cream; 3 cup Chicken stock; 1 pc Chicken breast; 1.5 tbsp. Thin Sliced Galangal; 2 tbsp. Lemongrass, sliced; 510 pc Bird's Eye chili, pound; 2 pc Coriander root; 3 pc Shallot; 2 pc Kaffir lime leaves; 6 pc Straw mushroom; 1.5 tbsp. Fish sauce; 0.25 cup Lime juice; 1 tbsp. Tamarind juice; 0.25 cup Cilantro; 2 tsp. Chili oil

Chef Chumpol

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5 stars rating if you like it!

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With distinctive Thai flavor – a balance of spicy, salty, sweet, and sour, this Coconut Soup with Chicken is comfort in a bowl. Its rich and dynamic flavor comes from quintessential Thai ingredients: coconut cream, lemongrass, fresh galangal, lime juice, fish sauce, chili oil, and cilantro. It is easy to prepare at home if you have the right ingredients on hand. If you can’t find kaffir lime leaves or galangal at your market, grated lime zest and fresh ginger work well as substitute.

Recipe

PRE TIME: 20 min

COOKING TIME: 30 min

TOTAL TIME: 50 min

2 SERVING

Ingredients:

1 cup Coconut cream
3 cup Chicken stock
1 pc Chicken breast
1.5 tbsp. Thin Sliced Galangal
2 tbsp. Lemongrass, sliced
510 pc Bird's Eye chili, pound
2 pc Coriander root
3 pc Shallot
2 pc Kaffir lime leaves
6 pc Straw mushroom
1.5 tbsp. Fish sauce
0.25 cup Lime juice
1 tbsp. Tamarind juice
0.25 cup Cilantro
2 tsp. Chili oil

Directions:

Step 1

Add chicken stock and coconut cream in a cooking pot and mix well. Cook over high heat.

Step 2

Prepare galangal, lemongrass, coriander root, and kafﬁr lime leaves. Add them in the pot when the stock starts boiling. Keep the stock at a small bubbling boil, then add mushroom, shallot, and chili.

Step 3

Cut the chicken breast into small cubes. Add a little bit of ﬁsh sauce into the stock, then add the diced chicken. Bring to a boil and lower the heat to medium, continue cooking for 2 minutes.

Step 4

Season with tamarind juice, add chopped coriander and remove from heat. Squeeze in lime juice, and stir well.

Step 5

Transfer to a serving bowl and garnish with chili oil and coriander leaves.

Final Notes

You can load with noodles, shrimp/prawns and a variety of toppings, this coconut curry soup lends itself to all sorts of variations. Try adding tofu and other vegetables, fish, or chicken. So many possibilities! This Tom Kha soup lasts 3-4 days in the fridge in an airtight container.