Thai Coconut Soup Recipe
Thai Coconut Soup
Author: Cynthia Lee
Nutrition Information
- Serves: 6
- Calories: 234
- Fat: 15 g
- Carbohydrates: 12 g
- Protein: 9 g
Recipe type: Appetiser
Cuisine: Thai
Prep time:
Cook time:
Total time:
There are a number of techniques that are adopted in different parts of the world to counter the cold weather. If you are living in extremely cold climate, there is no substitute to having a hot cup of soup, which enhances the blood circulation in your body, allowing you to feel warmer. There are hundreds of different types of soups that are made in different parts of the globe, according to the traditions and preferences of people. One such type of soup is the Thai coconut soup.
Ingredients
- Oyster mushrooms - 1 small piece (they should be coarsely chopped)
- Freshly squeezed lime juice - 3 tablespoons
- Coconut milk - 2 cans (15 oz)
- Green onions - 3
- Bunch cilantro - ½ small (leaves only)
- Chicken drumsticks - 2
- Serrano chiles - 5
- Double chicken breasts - 1 (cut into thin strips)
- Lemongrass - 2 stalks
- Fish sauce - 3 and ½ tablespoons
- Ginger
Instructions
- Add the chicken legs and one stalk of lemongrass to a medium saucepan with 2 cups of water.
- Having brought it to a boiling point, you need to lower the heat and allow it to simmer until the meat is very tender or for approximately 15 minutes.
- Remove the pan from the heat and let it cool enough so that it can be handled.
- Save the broth and shred the meat after removing the chicken legs.
- Grab a large pot and strain the broth into it.
- You can now insert ginger, coconut milk, chiles and the remaining one stalk of lemongrass.
- Without boiling, you need to cook them for about 2 to 3 minutes.
- You can now add the breast and leg meat in the pot and allow it to cook while you stir it.
- Having added the green onions and mushrooms, you are required to cook them for another three to four minutes.
- Once your Thai coconut soup is nicely cooked, you should add lime juice, fish sauce, salt and pepper.
- Sprinkle some cilantro on top of the soup.
Instructions
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1
Goes well with:
Caramelised Onion Garlic Bread
Garlic bread, along with coconut soup, is going to taste delicious. Your soup will work as the perfect dip for it.
 Freshly squeezed lime juice - 3 tablespoons Coconut milk - 2 cans (15 oz) Green onions - 3 Bunch cilantro - ½ small (leaves only) Chicken drumsticks - 2 Serrano chiles - 5 Double chicken breasts - 1 (cut into thin strips) Lemongrass - 2 stalks Fish sauce - 3 and ½ tablespoons Ginger Instructions Add the chicken legs and one stalk of lemongrass to a medium saucepan with 2 cups of water. Having brought it to a boiling point, you need to lower the heat and allow it to simmer until the meat is very tender or for approximately 15 minutes. Remove the pan from the heat and let it cool enough so that it can be handled. Save the broth and shred the meat after removing the chicken legs. Grab a large pot and strain the broth into it. You can now insert ginger, coconut milk, chiles and the remaining one stalk of lemongrass. Without boiling, you need to cook them for about 2 to 3 minutes. You can now add the breast and leg meat in the pot and allow it to cook while you stir it. Having added the green onions and mushrooms, you are required to cook them for another three to four minutes. Once your Thai coconut soup is nicely cooked, you should add lime juice, fish sauce, salt and pepper. Sprinkle some cilantro on top of the soup. 3.2.1284
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