Chicken and coconut milk soup

Name: Chicken and coconut milk soup
Cuisine: Thai
Ingredients: 450 ml/15 fl oz chicken stock; 400 ml can coconut milk; 115 g/4 oz oyster mushrooms; 2 skinless chicken breast fillets, cut into bite-sized pieces; zest and juice of 1 lime; 2 fresh lemon grass stalks, cut into fine rings; 3 fresh green chillies, finely chopped; 2.5 cm/1 inch piece fresh root ginger, peeled and finely chopped; 1 tablespoon Thai fish sauce (nam pla); 1 tablespoon Thai fish sauce (nam pla); 2 tablespoons chopped fresh coriander leaves and stalks, plus extra chopped leaves, to garnish; 2 tablespoons chopped fresh coriander leaves and stalks, plus extra chopped leaves, to garnish; 2 tablespoons chopped fresh coriander leaves and stalks, plus extra chopped leaves, to garnish

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

400 ml can coconut milk
450 ml/15 fl oz chicken stock

Asia
Europe
Thailand
Italy
France
Starter
Southeast Asia
Mediterranean
Gluten-free
Soup

Method

Pour the coconut milk and stock into a large pan and heat until the oil starts to come out of the coconut milk.
Add all the remaining ingredients, except the coriander for garnish, and simmer, uncovered, for 8–10 minutes.
Serve garnished with chopped coriander.