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How To Make: Thai Coconut, Corn and Chicken Soup
Irene MullerIrene Muller

Thai Coconut, Corn and Chicken Soup

4.34 from 6 votes
This Chicken Soup makes the perfect dinner and lunch if you’re lucky enough to have any leftovers!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 3
Course: Main Course
Cuisine: Global
Ingredients Method

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)

Method
 

  1. Heat half of the oil in a large pan, add the chicken pieces, and sauté on both sides
  2. Add a little chicken stock, cover, and cook for 10 to 15 minutes over medium heat, or until soft
  3. Remove from pan and set aside on chopping board
  4. In the same pan add the remaining oil and add the garlic, leeks, lemongrass and ginger
  5. Sauté for two minutes stirring frequently
  6. Add the stock and coconut milk, bring to boil
  7. Add the chicken, lime, and brown sugar and stir
  8. Beat the eggs with a little water
  9. Whisk in the soup just before serving
  10. Season with salt and pepper to taste
  11. Garnish with chilies and fresh coriander.