Thai chicken soup recipe

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20 min


15 min

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


  • 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.

  • Add the chicken or tofu, fish sauce, sugar, tamarind and lemon juice – if using chicken, leave to simmer until cooked through.

  • Bring back to the boil, then remove from the heat and serve in a dish topped with the chilli oil.

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(33 ratings)
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