Chicken and Coconut Soup |

Chicken and Coconut Soup

Favourites 1


  • 250ml of coconut milk
  • A pinch of coriander root
  • 2 slices of galangal
  • 2 red chillies
  • 2 diagonal slices of lemongrass
  • 1 tbsp of fish sauce
  • 1 tbsp of lime juice
  • 250g of chicken
  • 3 cherry tomatoes, sliced in half
  • 5 button mushrooms, sliced into quarters
1.In a pan, heat the coconut milk until it starts to boil.
2. Add the lemongrass, galangal, chillies and coriander root, stir for a minute or so and then add the chicken.
3. Keep stirring on a high heat until the chicken is almost done, then add the mushrooms and tomatoes and season with the fish sauce and lime juice. 
4.Stir on a high heat for another minute or so until the chicken is cooked all the way through. Serve and enjoy! 
You can always try adding a handful of rice noodles for a heartier meal. 

For more recipes Rosa's Thai Cafe: The Cookbook by Saiphin Moore (Mitchell Beazley) click here