Thai chicken soup recipe

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serves: 4
Prep: 20 min
Cooking: 15 min
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  • This soup is soothing and aromatic. For a delicious vegetarian dish, swap the chicken with tofu.


    • 400ml vegetable stock
    • 3 pieces galangal, finely sliced
    • 6 kaffir lime leaves
    • 4 stalks lemongrass, finely sliced
    • 4 coriander root or 20 stems
    • 6 shallots
    • 2 small green chilli
    • 400ml coconut milk
    • 200g sliced chicken breast OR 100g diced silken tofu
    • 1 tbsp fish sauce
    • 1 tbsp sugar
    • 3 tbsp tamarind juice
    • 2 tbsp lemon juice
    • 2 tbsp chilli oil


    • Put the stock in a pan and bring to the boil. Add the galangal, Kaffir lime leaf, lemongrass, crushed coriander, shallot and chilli, Simmer for 1 min, then add the coconut milk and continue to simmer for another 1-2 mins.

    • Add the chicken or tofu, fish sauce, sugar, tamarind and lemon juice – if using chicken, leave to simmer until cooked through.

    • Bring back to the boil, then remove from the heat and serve in a dish topped with the chilli oil.

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    (33 ratings)
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