Thai Spiced Chicken and Coconut Soup

Name: Thai Spiced Chicken and Coconut Soup
Cuisine: Thai
Ingredients: 40 g fresh root ginger or galangal, peeled and roughly chopped; stalks from 40 g fresh coriander (reserve leaves for garnish); 300 g cream of coconut block, cut into small pieces; 50 g cornflour; 70 g fresh root ginger or galangal, peeled and shredded; 3 mild red chillies, seeded and shredded; 5 lime leaves; salt and freshly ground black pepper; 3 ltr Chicken Stock; 3 medium onions, peeled and roughly chopped; 2 mild chillies, seeded and chopped; 8 chicken thighs, boned and skinned; 25 g coriander leaves, roughly chopped; 2 sticks lemon grass, peeled and roughly chopped; 2 sticks lemon grass, peeled and the bulbous ends finely chopped; 6 cloves garlic, peeled and roughly chopped; 3 bunches spring onions, peeled, trimmed and shredded on the angle; 100 ml double cream

Preparation info

Difficulty
Medium

Appears in

The Ivy

By AA Gill and Mark Hix

Published 1997

About

Ingredients

8 chicken thighs, boned and skinned
50 g cornflour
300 g

Asia
Thailand
South East Asia
Gluten-free
Soup

Method

Put all the ingredients for the stock into a pan, bring to the boil and simmer for 1 hour, skimming occasionally to remove any scum. Poach the chicken thighs in the stock for 10 minutes and remove them. Mix the cornflour with a little water, stir it into the stock and simmer for 20 minutes. Strain the stock and return to the pan. Whisk in the cream of coconut.

Blanch the ginger and chil