Coconut Soup
3 servings
20 minutes
Coconut soup is a gem of Thai cuisine, blending the creaminess of coconut milk with spicy Eastern notes. Its history traces back to traditional Thai recipes where aromatic herbs and spices create a flavor magic. The velvety texture combines with the mild heat of chili, refreshing tang of lemongrass, and depth of ginger. Mushrooms and chicken fillet enrich the broth with rich juiciness. Fish sauce adds a touch of umami while sugar balances the taste. This soup not only warms but also energizes, perfectly complementing meals with fragrant Thai dishes. It is served with rice or fresh herbs to allow the flavors to fully unfold. Try it and feel the harmony of true Thai gastronomy!
1
Pour coconut milk and chicken broth into a pot, bring to a boil, and add sliced carrots and roughly chopped ginger. Also add chili pepper and previously crushed lemongrass (if desired). Cook for 10 minutes.
- Coconut milk: 450 ml
- Chicken broth: 450 ml
- Carrot: 1 piece
- Ginger: 1 piece
- Red chili pepper: 1 piece
- Lemon grass: 4 stems
2
Chop the mushrooms and chicken fillet (can be replaced with shrimp or any other seafood if desired) and add to the boiling soup. Cook for 8 minutes.
- Champignons: 8 pieces
- Chicken breast: 2 pieces
3
Pour a tablespoon of fish sauce into the soup, add sugar and the remaining spices, and cook for another 3 minutes, stirring constantly.
- Fish sauce: 1 tablespoon
- Sugar: 5 teaspoon
- Ground black pepper: to taste
- Paprika: pinch