Thai chicken and coconut milk soup
This soup is a wonder for the upcoming winter. It is soothing with the coconut milk but spicy with the chili, heating and soothing just what I need after a day in the cold. The chicken gets poached in the broth so it is tender and full of flavors. I just love this recipe!
For the chili, if you like it super spicy, feel free to add more! Same for the cilantro, if you’re a fan just like me, add more. I always add a handful more in my bowl because… it is so good! Slurp away under a big blanket watching Netflix.
Thai chicken and coconut milk soup (serves 4) :
- 400g chicken breasts
- 50cl coconut milk
- 1 liter chicken broth
- 2 shallots
- 1 garlic clove
- 2cm ginger
- 1 small chili
- 1 handful cilantro/coriander
- Salt and pepper
Slice finely the chicken (or cube it if you prefer).
Peel and slice finely the shallots.
Peel and grate the garlic clove and ginger.
Slice the chili. Remove seeds if you want less heat.
In a big pot, add a tablespoon vegetable oil. Heat it and fry the shallots, garlic and ginger for a minute while stirring.
Add the broth, bring to a boil.
Once it starts boiling, add the chicken. Cook for 8 minutes, then add coconut milk.
Taste and add salt if needed. Add a crack of black pepper.
Add the chili and keep cooking on low heat for 3 more minutes.
Serve hot and enjoy!