Thai Coconut Chicken Soup
A soothing coconut broth with lemongrass, ginger, chicken and mushrooms.
Ingredients
- 300 g chicken breast, thinly sliced
- 400 ml light coconut milk
- 3 cups chicken broth
- 200 g mushrooms, sliced
- 2 stalks lemongrass, bruised
- 4 slices ginger
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 1 tsp brown sugar
- Fresh coriander
Method
- Bring the broth to a gentle boil.
- Add lemongrass and ginger and simmer for 5 minutes.
- Pour in coconut milk and add mushrooms.
- Simmer for 5 minutes.
- Add the chicken and cook gently for 6–8 minutes, until it reaches 74°C internally.
- Stir in fish sauce, brown sugar, and lime juice.
- Remove the lemongrass before serving if desired.
- Garnish with coriander.
Nutrition (estimated per serving; values vary with brands, portions and cooking methods)
| Per serving | |
|---|---|
| Calories | 270 kcal |
| Protein | 32 g |
| Carbohydrates | 10 g |
| Fat | 12 g |
This recipe is part of The World Table, our flip-through recipe diary. Open the diary →
