It’s time again for my soup of the week and my inspiration again comes from the clever Donna Hay. Thai chicken coconut soup has to be one of the tastiest soups I have ever had the pleasure of putting in my mouth! I love the flavors that come through with Thai dishes, the kaffir lime leaves with coconut and lemongrass is such a classic combination in Thai cooking. I love soups and I have so many recipes that I could be showcasing soups for the next ten years, some that I have created, others I have re-created such as this one, I hope you enjoy his fabulous soup as much as I do!
What you will need………
1 stalk lemongrass, bruised
2 long red chilies, seeds removed and sliced
1 tbs ginger, shredded
6 cups chicken stock
2 cups of coconut cream
3 chicken breasts or 6 chicken thigh fillets
100 g button mushrooms, halved
2 baby bok choy, separated into leaves
6 kaffir lime leaves
1 tbs fish sauce
1 tbs lime juice
How to do it………..
Pop the chili, ginger, lemongrass and stock in a saucepan over a high heat and bring to the boil then reduce heat, cover with lid and simmer for 7 minutes. Remove the lemongrass, add the coconut cream and allow to simmer for another minute. Throw in the chicken, mushrooms, bok choy and the kaffir lime leaves, stir to separate chicken and cook for 4 minutes or until tender. Stir through the fish sauce and the lime juice and cook for another minute.
In the image below you can see I have served the soup into large bowls and I have included some little prawn dumplings on the side, this is a delicious filling soup so side dishes are not necessary but that’s up to you, I have a hungry hoard to feed so having some sides is required……enjoy!