Spicy Thai soup with Coconut and Ginger Recipe

Spicy coconut and ginger soup

This creamy spicy Thai soup originated in Thailand. Use galangal instead of ginger, if you can find it, as it has a milder flavor and is more fragrant.

Serves 4 to 6

INGREDIENTS
600 m1/1 pint thin coconut milk
1 shallot, finely sliced
2.5 cm piece root ginger, peeled and thinly sliced
2 lemongrass stalks, cut into 2 cm pieces
6 small whole red fresh chilies
3 kaffir lime leaves, torn into small pieces
1 tsp salt
300 g/1 1 oz skinless boneless chicken breasts, cut across into 6-cm slices
150 g/6 oz wiped and sliced mushrooms, oyster variety if available
2 tbsp lime or lemon juice
1/2 tsp Thai fish sauce
3 tbsp freshly chopped coriander leaves, with stems, cut into 2 cm pieces
hot cooked rice, for serving
Pour the coconut milk into a saucepan and bring to the boil. Add the shallot, ginger, lemongrass, chilies, lime leaves, and salt.

Pour the coconut milk into a saucepan and bring to the boil. Add the shallot, ginger, lemongrass, chilies, lime leaves, and salt.


When the liquid returns to the boil, add the chicken and bring to the boil again, then add the mushrooms. Bring back to the boil and cook for 2 minutes or until the chicken is fully cooked.

Remove from the heat and stir in the lime or lemon juice, fish sauce, and coriander leaves and stems. Serve over hot cooked rice in bowls. Garnish with extra small red chilies, if you like.

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