Thai chicken soup

(12 ratings)

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Coconut and chicken soup
Coconut and chicken soup
  • Serves: 4

  • Prep time:

  • Cooking time:

This soup is soothing and aromatic. For a delicious vegetarian dish, swap the chicken with tofu.


  • 400ml vegetable stock
  • 3 pieces galangal, finely sliced
  • 6 kaffir lime leaves
  • 4 stalks lemongrass, finely sliced
  • 4 coriander root or 20 stems
  • 6 shallots
  • 2 small green chilli
  • 400ml coconut milk
  • 200g sliced chicken breast OR 100g diced silken tofu
  • 1 tbsp fish sauce
  • 1 tbsp sugar
  • 3 tbsp tamarind juice
  • 2 tbsp lemon juice
  • 2 tbsp chilli oil


  1. Put the stock in a pan and bring to the boil. Add the galangal, Kaffir lime leaf, lemongrass, crushed coriander, shallot and chilli, Simmer for 1 min, then add the coconut milk and continue to simmer for another 1-2 mins.
  2. Add the chicken or tofu, fish sauce, sugar, tamarind and lemon juice - if using chicken, leave to simmer until cooked through.
  3. Bring back to the boil, then remove from the heat and serve in a dish topped with the chilli oil.

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