How to make delicious Thai style coconut chicken soup

If you come to Thai cuisine that you only think of curry or sweet soup, it is really wrong. Try to experience a completely new feeling with coconut chicken soup to learn more about the uniqueness of each dish of the country of the Golden Temple. Coconut chicken soup is fragrant, fatty, fleshy of coconut milk soaked in each piece of tender chicken meat, sweet meat extremely attractive. Join the columnist Taky Food to discover how to make delicious Thai style coconut chicken soup and enjoy the whole family!

Ingredients of making Thai-style coconut chicken soup for 6-8 people:

- 2 fresh lemongrass bulbs

- 2 tablespoons of fresh ginger

- ¼ cup lemon juice

- 6 cups chicken broth

- 4 green onions

- 2 cups shredded chicken breast (cooked)

- 250g shiitake mushrooms, or oyster mushrooms, button mushrooms

- 300ml Taky coconut milk (50g Taky coconut milk + 300ml water)

- 2 tablespoons fish sauce

- 1-3 teaspoons of coconut sugar for flavor

- The garnish: fresh coriander, chili, fresh lemon

How to make Thai style coconut chicken soup for 6-8 people to eat:

Step 1: Prepare raw materials to make coconut chicken soup in Thai style

- Drain the peel off the outer hard shell, smash the head with a knife and cut into pieces

- Fresh ginger shredded shredded skin

- Wash green onions, separate the white head and green stalks, slice

- Rinse mushrooms into small pieces

- Coriander washed and shredded

Step 2: Steps to make Thai-style coconut chicken soup

- Put lemongrass into a large pot.

- Add ginger, fresh lemon juice, chicken broth and the white end of green onions. Stir the spoon with you.

- Bring to a boil over high heat. Then lower the heat to medium low and simmer for 10 minutes, stirring occasionally.

- Then filter out the broth and remove any other ingredients, returning the broth to the pot.

- Add shredded chicken, mushrooms, coconut milk, fish sauce, coconut sugar, and stir to combine. Turn the heat to medium high until the soup pot boils, then continue cooking for more than 1-2 minutes until the mushrooms are cooked and tender, stirring occasionally.

- Add flavor to the soup with salt and pepper if necessary.

- Turn off the heat and scoop out the soup into each bowl. Decorate freely as you like with scallions, coriander, fresh chili.

- Use right away while hot, squeeze more lemon juice if desired.

Note when making Thai-style coconut chicken soup:

- If you can buy lemon leaves, you can chop lemon leaves into soups will be more delicious and correct flavor.

- You can add some other vegetables such as red bell peppers and peas to the soup to add nutrients.

- Without coconut sugar, use normal white sugar or any sweetener you like.

The greasy soup made from coconut milk and the natural sweetness of the mushroom make you feel like you've never had a unique soup. Moreover the chicken is stewed, so it almost dissolves into the thick soup. You can use chicken coconut soup for babies who are in the process of weaning, they will surely love this wonderful taste.

If your dinner today is wondering what to cook, visit toinayangi.vn to bring the whole family to Thai cuisine with this attractive coconut chicken soup.

Wishing you success and enjoy your meal with this Thai-style coconut chicken soup!

(According to Gimme Some Oven)