Thai Chicken Soup with Corn and Coconut Milk Recipe
Creamy, gently spicy soup with chicken, corn, and coconut milk is the Thai answer to our classic chicken and vegetable soup. It’s warming yet light thanks to lime and fresh herbs. Perfect for a cooler day when you want to feel like you’re in a little Thai eatery without leaving home.
Thailand
Difficulty: Easy
☀️
Lunch
🍽️
Dinner
🌶️
Medium spicy
Creamy
Sour
Salty
Umami
Spicy
Warming
Fresh
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Servings
4
Ingredients
- chicken breast - 300 g
- coconut milk kokosowe z puszki - 400 ml
- chicken or vegetable stock - 700 ml
- canned corn - 150 g
- carrot - 1 piece
- lemongrass (stalk) - 1 piece
- fresh ginger root - 2 cm
- fish sauce rybny - 2 tablespoons
- lime juice - 2 tablespoons
- red chili pepper - 1 piece
- brown sugar trzcinowy - 1 teaspoon
- button mushrooms or oyster mushrooms - 120 g
- fresh coriander or parsley - 3 tablespoons
- oil roślinny - 1 tablespoon
Main Ingredient:
chicken
Preparation
- Rinse the chicken breast, pat dry, and cut into thin strips or small pieces so it cooks quickly.
- Heat the oil in a large pot over medium heat. Add the ginger slices and crushed lemongrass stalk. Fry for 1–2 minutes, stirring, until you smell a strong citrus-ginger aroma.
- Add the sliced mushrooms and carrot. Fry for 3–4 minutes, stirring, until the mushrooms soften slightly.
- Pour in the stock, bring to a boil, then reduce the heat to medium. Add the chicken pieces and cook for 8–10 minutes, until the meat is completely white inside.
- Add the coconut milk, corn, fish sauce, and sugar. Gently stir and cook for another 5 minutes over low heat, without letting it boil vigorously so the coconut milk doesn’t split.
- Remove the lemongrass stalk from the soup (it’s too tough to eat). Add the lime juice and chili slices. Stir and taste – if needed, season with a little more fish sauce or lime juice.
- Take the soup off the heat and sprinkle with chopped coriander or parsley just before serving.
- Serve hot, on its own or with cooked jasmine rice added directly into the bowl of soup.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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