Is there anything better than soup during a cold snap? Instantly warms your insides and pops a lovely pink flush on your cheeks!
This is why I insist you print/bookmark/try this Thai chicken and coconut soup. It’s an adapted version of an old recipe passed down to me and it’s a breeze to make. From start to finish the whole process takes 20 minutes.
- 1 lemongrass stem (white part only), halved
- 1 brown onion, sliced
- 100g small button mushrooms, sliced
- 600g chicken tenderloins diced
- 1/2 cup of green bean
- 1/2 cup of red capsicum, sliced
- 1 cup of salt-reduced chicken stock
- 4cm piece ginger, peeled, cut into matchsticks
- 1 long red chilli, thinly sliced
- 2 teaspoons caster sugar
- 800ml coconut milk
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- 2 tablespoons coriander, roughly chopped
- Add lemongrass, onion, mushrooms, ginger, capsicum, chicken stock and coconut milk to a large saucepan. Bring to a boil.
- Add chicken and green beans. Reduce to a simmer for 15 minutes.
- Add fish sauce and lime juice.
- Ladle the soup into bowls and scatter with coriander.
- I love serving the soup with flat rice noodles. Becomes an instant laksa!
- For a vegetarian option, you could swap the chicken for golden fried tofu.