Thai Chicken Soup with Sweet Potato and Lemongrass Recipe
An aromatic, mildly spicy soup with chicken, sweet potato and lemongrass is a homemade version of Thai street food that in Thailand is eaten at any time of day. It’s as warming as Polish chicken broth in winter, but scented with lime, ginger and coconut. Perfect when you’re craving something exotic yet still simple to make in one pot.
Thailand
Difficulty: Medium
☀️
Lunch
🍽️
Dinner
🌶️
Medium spicy
Sour
Salty
Umami
Spicy
Creamy
Citrusy
Warming
Filling
Fresh
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Servings
4
Ingredients
- chicken breast - 400 g
- sweet potato - 300 g
- coconut milk kokosowe z puszki - 400 ml
- chicken or vegetable stock - 800 ml
- lemongrass - 2 stalks
- fresh ginger - 20 g
- garlic - 3 cloves
- fish sauce rybny - 2 tablespoons
- lime juice - 2 tablespoons
- sugar trzcinowy - 1 tablespoon
- red chili pepper - 1 piece
- button mushrooms or oyster mushrooms - 150 g
- oil roślinny - 1 tablespoon
- fresh coriander - 2 tablespoons
- salt
Main Ingredient:
chicken
Preparation
- Lightly crush the lemongrass stalks with the handle of a knife to release their aroma, then cut each one into 3–4 pieces.
- Heat the oil in a large pot over medium heat. Add the garlic and ginger and fry for 1–2 minutes, stirring, until they become very fragrant but do not brown.
- Pour in the stock, add the lemongrass and bring to a gentle simmer. Cook for 5 minutes over low heat so the broth takes on the aroma.
- Add the sweet potato and mushrooms. Cook for 10–12 minutes, until the sweet potato is tender – check with a fork, it should slide in easily.
- Add the chicken strips, stir and cook for another 6–8 minutes over low heat, until the meat is completely white inside. Do not cook too long so the chicken doesn’t become dry.
- Pour in the coconut milk, add the fish sauce, sugar and half of the chili slices. Gently heat for 3–4 minutes, without letting it come to a hard boil so the coconut milk doesn’t split.
- Remove the pot from the heat. Take out the pieces of lemongrass (they are not eaten, they’re tough). Add the lime juice, taste and, if needed, season with salt, extra fish sauce or sugar so the flavour is salty, sour and slightly sweet at the same time.
- Serve the hot soup sprinkled with fresh coriander and the remaining chili slices. You can add a wedge of lime to squeeze over each bowl.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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