Thai chicken and coconut soup

Serves: 4 Prepare & Cook:


  • 250ml vegetable or chicken stock
  • 200ml coconut milk
  • 100ml coconut cream
  • 300g chicken breast, cut across the grain into pieces
  • 2 lemon grass stalks, white part only, cut into 3cm sticks and smashed
  • 4 kaffir lime leaves
  • 2.5cm galangal, thickly sliced
  • 1 red chilli, thinly sliced, plus extra slices to serve (optional)
  • juice of 1 lime
  • 2 tbsp fish sauce
  • coriander leaves, to garnish
  • jasmine rice, to serve
  • lime quarters, to serve (optional)


  1. Heat the stock in a saucepan over a medium heat until reduced by half.
  2. Add the coconut milk and cream, the chicken, lemon grass, lime leaves and galangal. Simmer for 6-8 minutes until the chicken is cooked.
  3. Add red chilli, if using, the lime juice and fish sauce, and remove the pan from the heat. Taste to check the seasoning, divide between bowls and garnish with the coriander. Serve with rice, and the extra chilli slices and lime wedges for squeezing over, if you like.

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