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Thai Style Chicken and Coconut Soup

Thai Style Chicken and Coconut Soup
Recipe by: KitchenAid
Average: 4.2 (5 votes)
179 Collected
Prep:  10 Minutes
Cook:  10 Minutes
Serves:  4
You don't have to go to Thailand to produce the best Thai soup! The best of Thailand is embodied right here, in this delicious yet simple dish. This recipe uses the KitchenAid Artisan Diamond Blender.

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Thai Style Chicken and Coconut Soup
  1. For best results use the KitchenAid Artisan Diamond Blender
  2. Place the paste ingredients into the blender jug and cover
  3. Select speed 5 (Liquify) and process for 1-2 minutes until the paste mixture is finely chopped, scraping down the sides of the blender during the chopping if necessary
  4. Heat the coconut cream, milk and stock in a medium sized saucepan and bring to a gentle boil. Add 2 tablespoons of the spice paste and lime leaves. Simmer uncovered for 5 minutes, stirring occasionally
  5. Add the chicken strips, fish sauce, lime juice and brown sugar. Simmer gently uncovered for 3-4 minutes. (Do not boil or the chicken will become tough)
  6. Add the coriander leaves and serve
Tips & Hints:
  • Thai curry paste- freeze the remaining paste for up to 6 months in ice cube trays. To use simply defrost for 15 minutes.
  • Lime leaves available fresh from good fruit and vegetable merchants or Asian food stores. They can be frozen for up to 3 months.

Reviews for Thai Style Chicken and Coconut Soup

Average: 4.2 (5 votes)