simple way to prepare favorite Thai-style coconut and chicken soup

How’s life? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Thai-style coconut and chicken soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Thai-style coconut and chicken soup is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Thai-style coconut and chicken soup is something that I’ve loved my entire life.

Table of Contents


  • 1L (4 cups) Massel chicken style liquid stock
  • 2 x 400ml cans coconut milk
  • 2 stems fresh lemon grass, cut in 5cm lengths, halved lengthways
  • 8 fresh kaffir lime leaves, roughly torn
  • 4cm-piece fresh ginger, peeled, thinly sliced
  • 500g chicken tenderloins, thinly sliced diagonally
  • 150g button mushrooms, thinly sliced
  • 60ml (1/4 cup) fish sauce
  • 1 1/2 tablespoons fresh lime juice
  • 1 tablespoon finely chopped palm sugar
  • 150g snow peas, trimmed, cut in half diagonally
  • 65g (1 cup) bean sprouts
  • 2 green shallots, ends trimmed, thinly sliced diagonally
  • 1/3 cup fresh coriander leaves


  • Step 1
    Combine stock, coconut milk, lemon grass, kaffir lime leaves and ginger in a saucepan over medium-low heat. Simmer, covered, for 1 hour. Set aside for 5 minutes to cool slightly.
  • Step 2
    Place a fine sieve over a large bowl. Ladle stock mixture into the sieve and drain. Discard lemon grass mixture left in the sieve. Return stock to saucepan.
  • Step 3
    Place saucepan over medium heat. Add chicken, mushrooms, fish sauce, lime juice and sugar, and cook, stirring occasionally, for 5 minutes. Add snow peas and cook for 1 minute or until snow peas are bright green and tender crisp.
  • Step 4
    Ladle soup among serving bowls. Top with bean sprouts, shallots and coriander leaves. Serve immediately.

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