Made with AI
Thai Coconut Chicken Soup
35 min 335 kcal per serving Medium
Ingredients
4 Servings
- chicken breast400 g
- coconut milk1 liter
- chicken broth1 liter
- fish sauce2 tablespoons
- lime juice2 tablespoons
- lemongrass2 stalks
- red chilies2 pieces
- mushrooms100 g
- cilantro20 g
Instructions
- 1
Slice the chicken breast into thin strips.
- 2
In a large pot, bring the coconut milk and chicken broth to a gentle simmer over medium heat.
- 3
Add the sliced chicken to the pot and cook until the chicken is cooked through, about 5-7 minutes.
- 4
While the chicken is cooking, prepare the lemongrass by trimming the ends and removing the tough outer layers. Crush the stalks with the back of a knife to release the flavor, then cut into 2-inch pieces.
- 5
Add the lemongrass, fish sauce, and lime juice to the pot.
- 6
Slice the red chilies and mushrooms, then add them to the soup.
- 7
Simmer the soup for another 5 minutes, allowing the flavors to meld together.
- 8
Remove the lemongrass pieces from the soup.
- 9
Serve the soup hot, garnished with fresh cilantro leaves.
