Chicken and Coconut Soup (Thailand)

Total Time
10 mins
35 mins

This recipe comes from the 2005 cookbook, The Best Recipes in the World.

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  1. In a large saucepan, combine coconut milk & chicken stock, bringing to a boil over medium-high heat. Lower the heat, add the chicken pieces & simmer about 10 minutes or until cooked through. Remove chicken with a slotted spoon & set aside.
  2. Add lemongrass, ginger, chile & lime leaves & simmer for 15 minutes.
  3. Remove larger pieces of spices with a slotted spoon, then return the chicken to the saucepan, along with the mushrooms & heat through, about 3 minutes.
  4. Turn off the heat & stir in the fish sauce, lime juice & sugar, then season with salt & pepper, before garnishing with the cilantro, if desired.