Thai Chicken Soup
This creamy and aromatic Thai chicken soup is a delightful fusion of Thai ingredients, hearty chicken, and mushrooms. The recipe is quick and easy to make, ready in just 35 minutes, and requires only one pot. It's the perfect comfort food for when you want something delicious and hassle-free.
Ingredients
- 500 grams Boneless Chicken Leg and Thigh Meat cut into bite-sized chunks
- 10 g Galangal substitute with ginger if unavailable
- 2 stalks of Lemongrass cut into chunks
- 200 grams Oyster Mushrooms
- 500 ml Water
- 1 tsp Salt
- 400 ml Coconut Cream or coconut milk for a lighter version
- 50 grams Shallots or substitute with pearl onions or regular onion, peeled
- 1 tbsp Fish Sauce
- 1/2 tsp White Pepper
- 2 Thai Bird's Eye Chillies sliced
- 6 Kaffir Lime Leaves torn in half
- 2 tsp Lime Juice
- A handful of Cilantro chopped
Instructions
- Place water in a large wok or saucepan over medium-high heat. Add the salt, lemongrass, galangal, and shallots. Bring to a boil.
- Once the broth is boiling, add the chicken chunks. Lower the heat to maintain a gentle simmer and cook for about 10 minutes, skimming off any froth that forms on the surface.
- Add the coconut cream, sliced bird's eye chillies, fish sauce, torn kaffir lime leaves, white pepper, and oyster mushrooms. Continue to simmer the soup gently for another 10 minutes, or until the mushrooms are tender and the chicken is fully cooked through.
- Remove the soup from heat. Stir in the lime juice and chopped cilantro. Adjust the seasoning with additional salt and pepper if needed.
- Ladle the soup into bowls and serve.
Nutrition
Calories: 349kcalCarbohydrates: 9gProtein: 20gFat: 28gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 79mgSodium: 324mgPotassium: 603mgFiber: 3gSugar: 1gVitamin A: 38IUVitamin C: 3mgCalcium: 23mgIron: 3mg
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