Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, thai coconut chicken soup. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
For the chicken stock: Place the chicken and vegetables in a large stockpot over medium heat. In a large pot over medium heat, heat oil. If chicken soup is good for the body and the soul, then this easy Thai coconut chicken soup takes the goodness to a whole new level.
Thai Coconut Chicken Soup is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Thai Coconut Chicken Soup is something which I have loved my whole life.
To get started with this recipe, we have to prepare a few components. You can cook thai coconut chicken soup using 20 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Thai Coconut Chicken Soup:
- Take 1/2 cup chicken boiled and shredded
- Prepare 1 capsicum sliced
- Get 5-6 beans chopped
- Make ready 2 tbsp green peas
- Prepare 1/2 cup shredded cabbage
- Prepare 2 tbsp spring onions chopped
- Make ready 5-6 cloves garlic minced
- Prepare 1/2 tsp ginger grated or paste
- Prepare 2 tbsp fresh lemon juice
- Prepare 1/2 tsp black pepper powder
- Take 1 tsp mixed herbs
- Prepare 4-5 dry lemon grass stalks broken to pieces
- Take 2 tbsp coriander chopped
- Get 1/2 cup coconut milk
- Prepare 2 tsp soya sauce
- Make ready 1 tbsp green chilli sauce
- Make ready 1 tsp red chilli sauce
- Prepare 1 tbsp thick coconut cream
- Make ready 1 tbsp cornflour
- Make ready 1 tbsp refined oil
Add Chicken Stock, coconut milk, fish sauce, and sugar; bring to a simmer. Stir in coconut milk, mushrooms and basil. Stir in lime juice before serving. This simple Thai chicken soup has that distinctive Thai flavor-a balance of spicy, salty, sweet, and sour.
Instructions to make Thai Coconut Chicken Soup:
- Boil chicken pieces with little salt and 1 cup water.Shred the pieces and reserve stock.Heat 1 tbsp oil in a pan and stir fry minced garlic to light golden brown.Add shredded ginger and toss.Add chopped vegetables and chicken stock alongwith the shredded chicken.Add 1.5 cups water and boil.Add mixed herbs,lemon grass,soya sauce,chilli sauce,salt and black pepper.Add the coconut milk and boil.Make a slurry of cornflour and add it to the soup.Sprinkle lemon juice.
- Remove the lemon grass stalks before serving.Garnish with fresh chopped coriander and thick coconut cream.Serve piping hot coconut chicken soup as an appetiser or with noodles as a full meal.
You will especially welcome this soup's warmth during the winter. Tom Ka Gai can either be served as an appetizer or as the star player. Add noodles if you're planning to make this soup an entree. Heat the oil in a large pot over medium heat. Slowly pour the chicken broth over the mixture, stirring continually.
So that is going to wrap it up for this exceptional food thai coconut chicken soup recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
