Prep 10 mins
Cook 10 mins
This soup is a nice light with a bit of a bite, It's quick and can be on the table in no time. Posted for ZWT#6 2010
- 1 liter thin coconut milk
- 750 ml chicken stock or 1 1⁄2 chicken stock cubes in 750ml boiling water
- 6 kaffir lime leaves, sliced
- 1 cm gingerroot or 1 cm galangal, thinly sliced
- 3 bird's-eye chilies
- 1 stalk lemongrass, thick bottom part only, tough outer layers discarded
- 300 g fresh boneless chicken or 300 g seafood, sliced into thin strips
- 16 button mushrooms, sliced
- 4 tablespoons freshly squeezed lime juice
- 2 tablespoons fish sauce
- 2 spring onions, cut into lengths, to serve
- 3 sprigs coriander leaves
- Heat coconut milk and chicken stock in a stockpot over medium heat for 3 minutes. Do not allow to boil.
- Add the lime leaves, galangal, chillies and lemongrass.
- Stir in the chicken or seafood and mushrooms. Cook until the soup just begins to boil. Turn off heat. Add the lime juice and fish sauce. Mix well. Remove and serve hot, garnished with spring onions and coriander leaves.
Delicous, delicious, delicious. We loved your soup, it was light and very delicious, we enjoyed the spiciness of the dish. It was a little difficult to find fresh coriander leaves but well worth the effort. I made exactly as written using the galangal and shrimp options. Thank you so much Tea Jenny for sharing this lovely recipe, which we will enjoy again and again.
My 15 year daughter is a vegetarian. I saw this recipe and thought with a few changes she would love this. So I left out the chicken, mushrooms and lime juice. Instead, I used a can of water chestnuts and bamboo shoots and added broccoli. Instead of the chili peppers, I used 1 Tblsp of homemade red curry paste. She loved it and I have already made it about four times since finding the recipe. Thanks for the recipe.
We had a quick and easy lunch before DH went off to work today and this soup was a big part of it. It was an interesting choice for us, as we've never had a coconut milk based soup and were surprised at the watery texture. It was a little bland for our tastes, despite the wide range of flavors, but was still very good. I wasn't able to find kaffir leaves but I did have dried galangal on hand and we used chicken for the meat. We served this with Teppanyaki. Thanks for posting, TJ! Made & enjoyed for ZWT6 Team Xtra Hot Dishes! :)