Thai Chicken Soup Recipe

By | Published | Chicken, Soup, Thai | No Comment

Thai Chicken Soup

Chicken Stock – 2 cups
Chicken – 1 cup, cooked, shredded
Coconut Milk – 200 ml, unsweetened
Mushrooms – 100 gms, (preferably shiitake or button)
Ginger – 1 tblsp, grated
Lime Juice – 1 tblsp
Fish Sauce – 1 tblsp
Garlic Paste – 1/4 tsp
Green Chilli Paste – 1/4 tsp
Rice Noodles – 100 gms
Coriander Leaves – few, to garnish

1. Cook the noodles as per packet instructions.
2. Add the chicken stock to a pan and place it over medium flame.
3. Add the shredded chicken, coconut milk, mushrooms, ginger, lime juice, garlic paste, green chilli paste and fish sauce.
3. Mix well and simmer for 5 minutes.
4. Add the noodles and simmer for a minute.
5. Pour into individual serving bowls. Garnish with coriander leaves.
6. Serve at once.

Tip: If desires, garnish with sliced red chillies.

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