Thai-inspired coconut chicken soup
By Ailsa Burt
Make this warming, creamy soup with chicken and mushrooms – or swap the meat for prawns or squash, if you prefer
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Prep:10 mins
Cook:25 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 354
-
fat 24g
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saturates 16g
-
carbs 9g
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sugars 0g
-
fibre 2g
-
protein 24g
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salt 2.4g
Ingredients
- 1 tbsp vegetable or other flavourless oil
- 2 banana shallots , finely chopped
- 1 lemongrass stalk , bashed
- 2 garlic cloves , crushed
- 5g galangal , peeled and sliced, or 2 tsp galangal paste
- 1-2 Thai chillies (or to taste, depending how spicy you like it), finely sliced
- 10g coriander , leaves picked and stalks finely chopped
- 1 tbsp Thai red curry paste
- 400ml can coconut milk
- 400ml chicken stock
- 2 chicken breasts , cut into bite-size pieces
- 2 lime leaves (fresh or dried)
- 300g white mushrooms , sliced
- 1½ tbsp fish sauce
- 2 tsp golden caster sugar
- 1 lime , juiced
Method
Heat the oil in a large, deep saucepan over a medium-high heat and cook the shallots, lemongrass, garlic, galangal, chillies, coriander stalks and curry paste for 1-2 mins, stirring often until the mixture is fragrant. Pour in the coconut milk and stock, and stir well to release any browned bits on the bottom of the pan. Simmer for 10-15 mins.
Mix in the chicken pieces and lime leaves. Bring to a gentle bubble and cook for 10 mins more until the chicken is cooked through, adding the mushrooms for the final 5 mins. Stir in the fish sauce and sugar, then add lime juice to taste. Add a splash more fish sauce or sugar, if needed. Remove the lemongrass and galangal slices, then serve with the coriander leaves sprinkled over.
