Name: Thai chicken soup recipe
Prep time: 20 min
Cook time: 15 min
Yield: Serves: 4
Cuisine: Thai
Ingredients: 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

By Anna Penniceard

published 20 July 2019

in Recipes

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

Ingredients

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

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Method

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.