“This Thai chicken and coconut soup is to die for.. I came across it in a newspaper recipe insert but as usual.. always something missing.. I've refined it and it really is to die for if you're into Thai food. 10 minutes Prep time 30-40 minutes infusion time”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Dice the onion and galangal leaving the skin on the galangal.
  2. Sweat them of in the oil on a low heat. Add the curry paste and cook until onion is opaque and soft.
  3. Add chicken stock and bring to a simmer.
  4. Add crushed lemon grass stalks, coriander root and kaffir lime leaves, and bring to the boil.
  5. Remove from heat and leave to infuse for 30-40 minutes.
  6. This is the soup base (add mushroom juice).
  7. After 30-40 minutes remove lemon grass, coriander, kaffir lime leaves and galangal (leave the onion).
  8. Using a barmix or similar, purée the onion into the soup base.
  9. Season with black pepper to taste, understanding the salty part comes later with the fish sauce.
  10. Use one part of the base to one part coconut milk (500ml/500ml).
  11. Bring to the boil, add mushrooms and chicken, simmer till cooked.
  12. Season with lime juice, fish sauce and garnish with coriander leaves.
  13. To die for.

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