Thai Chicken Soup with Coconut Milk and Lemongrass
4 servings
30 minutes
Thai chicken soup with coconut milk and lemongrass is a fragrant and exotic dish that embodies the spirit of Thai cuisine. Its history roots in traditional recipes of the kingdom, where chefs skillfully balance sweet, sour, salty, and spicy flavors. Tender chicken fillet cooked in rich coconut milk with aromatic lemongrass gains softness and velvetiness. Lime juice adds freshness while cilantro provides a bright herbal accent. This soup warms the soul and offers a sense of coziness, yet its subtle nuances make it a wonderful choice for a festive dinner. It pairs perfectly with rice and traditional Thai snacks, revealing the richness of Southeast Asian flavors.
1
Place the chicken breast in a pot and cover with broth. Add coconut milk and lemongrass, bring to a boil, reduce heat, and simmer for 15-20 minutes until the chicken is cooked.
- Chicken breast fillet: 1 piece
- Chicken broth: 2 glasss
- Coconut milk: 420 ml
- Lemon grass: 0.5 glass
2
Place the chicken on the board and cut it into small pieces.
- Chicken breast fillet: 1 piece
3
Strain the broth through a sieve and pour it into a pot. Add chicken, lime juice, and chopped cilantro.
- Chicken breast fillet: 1 piece
- Lime juice: 1 tablespoon
- Chopped cilantro (coriander): to taste