A delightful and aromatic Thai coconut soup that combines the creamy richness of coconut milk with the vibrant flavors of lemongrass, ginger, and lime. Perfect for a cozy meal or an impressive dinner starter.
Preparation time
15min
Cooking time
20min
Ingredients
4 Servings
- 15 g brown sugar
- 300 g chicken breast
- 500 ml chicken broth
- 10 g cilantro leaves
- 800 ml coconut milk
- 30 ml fish sauce
- 30 g ginger
- 6 kaffir lime leaves
- 2 stalks lemongrass
- 45 ml lime juice
- 150 g mushrooms
- 1 red chili
Directions
Step 1
In a large pot, combine the coconut milk and chicken broth and bring to a simmer over medium heat.
Step 2
Add the lemongrass, ginger, and kaffir lime leaves to the pot. Simmer for 5-10 minutes to infuse the flavors.
Step 3
Add the sliced chicken breast to the pot and cook for 5-7 minutes until the chicken is cooked through.
Step 4
Add the mushrooms and cook for another 3-4 minutes until the mushrooms are tender.
Step 5
Stir in the fish sauce, lime juice, and brown sugar. Adjust the seasoning to taste.
Step 6
Remove the pot from the heat and discard the lemongrass and kaffir lime leaves.
Step 7
Ladle the soup into bowls and garnish with fresh cilantro leaves and sliced red chili. Serve hot.