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Chicken lemongrass and coconut soup

Chicken lemongrass and coconut soup

Experience a burst of Thai-inspired flavors with this Chicken Lemongrass and Coconut Soup—tender chicken simmered in creamy coconut milk, fragrant lemongrass, kaffir lime leaves, and galangal, finished with zesty lime, cherry tomatoes, and fresh coriander. A comforting, aromatic bowl perfect with steamed rice!

Prep Icon
Prep
25 min
Bake
0 min
Total
25 min
Serving Icon
Serving
6 people
Recipe Type
Starter
Recipe Main Image

Ingredients

500 g chicken breasts
1 tbsp fish sauce
6 kaffir lime leaves
Spring onions
4 lemongrass stems
6 cherry tomatoes
1 lemon
1 diced eggplant
3 small red chillies
Button mushrooms
Fresh coriander
6 pieces of dried galangal or 4 tsp of galangal powder
400 ml coconut milk

Instructions

  1. Soak the dried galangal in hot water for 30 min.
  2. Cut the chicken breasts into pieces (1 cm max), then put them in a saucepan with the coconut milk, galangal, 2 crushed stems or roots of coriander, lemongrass, salt, lime leaves, eggplant and mushrooms.
  3. Bring to a boil and let it simmer until the chicken is cooked.
  4. Remove from heat, add fish sauce, the juice of 1 lemon and cherry tomatoes.
  5. Before serving, sprinkle with coriander leaves and thin spring onions slices.

Tips

Serve with rice.

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