Thai
Thai - Soups
Coconut Cream Soup
Chef's Menu Description
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 1 cup coconut cream
- • 350g chicken breast, sliced
- • 4 cups chicken stock
- • 1 stalk lemongrass, smashed
- • 6 slices galangal
- • 5 kaffir lime leaves, torn
- • 250g button mushrooms, quartered
- • 3 bird's eye chilies, smashed
- • 2 tbsp fish sauce
- • 2 tbsp lime juice
Preparation Steps
1
Phase 1
Simmer the chicken stock with lemongrass, galangal, and kaffir lime leaves for 10 minutes.
2
Phase 2
Stir in the coconut cream and bird's eye chilies; return to a gentle simmer.
3
Phase 3
Add the chicken and mushrooms; cook for 8 minutes until the chicken is done.
4
Phase 4
Remove from heat and stir in the fish sauce and lime juice.
5
Phase 5
Ladle into bowls and serve with steamed jasmine rice.