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Thai Coconut, Corn and Chicken Soup
Irene Muller
This Chicken Soup makes the perfect dinner and lunch if you’re lucky enough to have any leftovers!
4.34
from
6
votes
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Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course
Main Course
Cuisine
Global
Servings
3
Ingredients
2
tbsp
olive oil
extra virgin
6
cloves
garlic cloves
crushed
4
leeks
chopped
2
sticks
lemongrass
finely chopped (use only the white part)
1
tbsp
fresh ginger
chopped
1
lt
chicken stock
400
ml
coconut milk
2
tins
corn kernels in brine
600
gram
chicken breast
sliced
2
tbsp
fish sauce
2
tbsp
lime juice
I use Lime Cordial
1
tsp
brown sugar
2
eggs
salt and black pepper
Freshly ground
fresh coriander leaves
chilies (optional)
Instructions
Heat half of the oil in a large pan, add the chicken pieces, and sauté on both sides
Add a little chicken stock, cover, and cook for 10 to 15 minutes over medium heat, or until soft
Remove from pan and set aside on chopping board
In the same pan add the remaining oil and add the garlic, leeks, lemongrass and ginger
Sauté for two minutes stirring frequently
Add the stock and coconut milk, bring to boil
Add the chicken, lime, and brown sugar and stir
Beat the eggs with a little water
Whisk in the soup just before serving
Season with salt and pepper to taste
Garnish with chilies and fresh coriander.
Keyword
Chicken, Thai