in Soup Recipes, Thailand

Chicken soup with coconut milk

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Ingredients for 4 servings:

  • 500 ml coconut milk
  • 250 ml chicken broth
  • 2 chicken breast fillets
  • 1 tsp chili pepper(s)
  • 2 tbsp fish sauce
  • 1 tsp sugar, brown
  • 2 cm ginger
  • 5 g coriander leaves, fresh
  • 1 pinch of coriander

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Finely slice the ginger, bring to a boil with the coconut milk and chicken broth, and simmer over low heat for 10 minutes, stirring occasionally. Finely chop the chili peppers and thinly slice the chicken breast fillets. Add both and simmer for another 8 minutes. Add the fish sauce, brown sugar, and coriander powder. Sprinkle with coriander leaves to serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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