in Soup Recipes, Thailand

Thai coconut soup

updated

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Ingredients for 4 servings:

  • 1 bunch of spring onions
  • 3 stalk(s) lemongrass
  • 1 piece(s) ginger, approx. 1 cm
  • 2 chicken breast fillets
  • Oil for frying
  • ½ jar instant chicken broth
  • 1 can of mushrooms
  • 1 jar soy sprouts
  • 1 jar bamboo shoot(s)
  • 1 can coconut milk
  • 1 tsp, heaped curry paste, red

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Slice the spring onions and lemongrass into rings, and finely dice the ginger. Cut the chicken breast into small pieces and fry briefly in a little oil. Pour in approximately 2 liters of water and add the instant broth, ginger, onions, lemongrass, mushrooms, bean sprouts, and bamboo shoots. Bring the soup to a boil and simmer for 10 minutes. Stir in the coconut milk and season with the curry paste.

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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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