Thai Coconut and Rainbow-Pepper Chicken Soup

Serves: 4

Cuisine:

Thai

Recipe Type:

Main Courses

Kitchen-to-Table:
Heat Rating:

Spicy

Good Using:

Chicken

Fish

Seafood

Ingredients

Method

1) Cover the galangal, lemongrass and chopped birdseye chillies with hot water for 10 to 15 minutes then mash together.

2) Pour the coconut milk and stock into a saucepan. Add the Kaffir lime leaves and mashed ingredients. Simmer for 30 minutes.

3) Stir in the chicken, lime juice, fish sauce and peppercorns. Simmer for a further five minutes.

4) Garnish with mint and serve.

5) Substitute the chicken with vegetables (e.g. sweet potatoes, pumpkin, squash, aubergine), the chicken stock with vegetable stock and omit the fish sauce for a vegan alternative.

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BUY THIS RECIPES INGREDIENTS


  • imported-image-4686-v2.jpg

    Galangal, Cut

    £1.95
    Add to cart
  • imported-image-4731-v2.jpg

    Green Peppercorns, Whole

    £1.95
    Add to cart
  • imported-image-4703-v2.jpg

    Kaffir Lime Leaves Freeze-Dried

    £2.25
    Add to cart
  • imported-image-4855-v2.jpg

    Kaffir Lime Leaves Powdered

    £2.95
    Add to cart
  • imported-image-4709-v2.jpg

    Lemongrass Stalks Freeze-Dried

    £2.25
    Add to cart
  • imported-image-4732-v2.jpg

    Pink Peppercorns, Whole

    £2.50
    Add to cart
  • imported-image-4642-v2.jpg

    Whole Birds Eye Chillies

    £1.85
    Add to cart

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