Thai chicken & coconut soup

Thai chicken & coconut soup

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This light, fragrant, creamy tom kha gai – a classic Thai soup – is an absolute blast of hot, sweet and sour flavours. Serve steaming bowlfuls with little golden corn fritters ready to dunk in sweet chilli sauce.

The ingredient of Thai chicken & coconut soup

  1. 2 lemongrass stems (white part only)
  2. 100g small button mushrooms, stems trimmed
  3. 2 chicken breast fillets (about 180g each)
  4. 1.2L Massel chicken style liquid stock
  5. 4cm piece ginger, peeled, cut into matchsticks
  6. 1 long red chilli, thinly sliced
  7. 2 teaspoons caster sugar
  8. 400ml coconut milk
  9. 2 tablespoons fish sauce
  10. 2 tablespoons lime juice, plus wedges to serve
  11. Small handful mint leaves
  12. Small handful Thai basil leave (see Notes)

The instruction how to make Thai chicken & coconut soup

  1. Bruise the lemongrass stems with the back of a knife and cut each one in half. Halve the mushrooms, or slice if large. Cut the chicken breast fillets in half lengthways, then thinly slice against the grain.
  2. In a saucepan, bring the chicken stock, lemongrass, ginger, chilli and caster sugar to a gentle simmer over medium-high heat. Add the chicken, mushrooms and coconut milk.
  3. Simmer (without boiling) for 5 minutes, stirring, until chicken is cooked. Add fish sauce and lime juice u2013 the soup should taste hot, sour, lightly sweet and salty.
  4. Ladle the soup, chicken and mushrooms into warm bowls, then scatter with mint and basil leaves.

Nutritions of Thai chicken & coconut soup

fatContent: 314.285 calories
saturatedFatContent: 18 grams fat
carbohydrateContent: 15 grams saturated fat
sugarContent: 10 grams carbohydrates
fibreContent: 9 grams sugar
proteinContent:
cholesterolContent: 27 grams protein
sodiumContent:

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