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coconut milk based soup recipe

Coconut Milk Soup

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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Course Soup
Cuisine Thai
Servings 4 servings

Equipment

  • 1 Medium saucepan
  • 1 Wooden spoon
  • 1 Knife
  • 1 Cutting board
  • 1 Ladle

Ingredients
  

  • 2 cup coconut milk
  • 1 cup chicken broth
  • 200 gram chicken breast thinly sliced
  • 2 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 2 teaspoon sugar
  • 1 stalk lemongrass cut into 2-inch pieces
  • 3 slice galangal
  • 3 kaffir lime leaves torn
  • 100 gram mushrooms sliced
  • 1 red chili sliced
  • 2 tablespoon cilantro chopped

Instructions
 

  • Heat the coconut milk and chicken broth in a medium saucepan over medium heat.
  • Add the lemongrass, galangal, and kaffir lime leaves to the saucepan and bring to a gentle simmer.
  • Stir in the chicken breast slices and cook until the chicken is cooked through.
  • Add the mushrooms and red chili to the soup and cook for an additional 3 minutes.
  • Stir in the fish sauce, lime juice, and sugar until well combined.
  • Remove the saucepan from heat and let the soup rest for 5 minutes to allow flavors to meld.
  • Ladle the soup into bowls and garnish with chopped cilantro before serving.

Notes

For the best flavor, ensure that the lemongrass and galangal are fresh as they add a distinct aroma and taste to the soup. If you prefer a milder soup, you can reduce the amount of chili. Adjust the fish sauce and lime juice to taste, depending on your preference for saltiness and acidity.
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