This traditional Thai soup is very nutritious and can make a delicious meal. My guests really love eat every time. Once you get your hands on the ingredients, it’s really easy to make. You’ll especially enjoy the great flavors of lemongrass, kaffir leaves, ginger, and coconut milk.
You can eat it together with a bowl of steamed Thai rice and it will be a meal in itself.
Serves 4 – Total time 30 min
1 tbsp coconut oil
3 kaffir lime leaves, fresh or frozen
1 stalk lemon grass
1 piece (1/2 inch – 3 cm) ginger, peeled and thinly sliced
1 or 2 small red chilies, halved lengthwise
2 garlic cloves, sliced
1 pint (470 ml) chicken stock (or water)
1 cup (250g) shredded raw chicken
1 pint (470 ml) unsweetened coconut milk
3 tbsp Thai fish sauce (nuoc mam)
¼ cup (55g) straw mushrooms, rinsed
1 lime, juiced
a few basil leaves for decoration
1 carrot, peeled and sliced (optional)
Heat the coconut oil and fry the kaffir lime leaves for half a minute on a low heat.
Add lemon grass, ginger, red chillies, garlic, fry for 10 seconds and add the chicken stock (or water) and the carrot (optional).
Bring to a boil over medium heat. Add the chicken, lower the heat to medium-low, cover, and gently simmer for 10 minutes.
Stir in the coconut milk, fish sauce, mushrooms, and lime juice. Simmer for 5 minutes.
Tip: To avoid chewing the lemongrass, ginger, or lime leaves, take them out of the pot just before serving.
Serve the soup in individual serving bowls. Garnish with basil leaves.