Thai Soup Recipes

A Tasty Thai Chicken and Coconut Soup Dish

Chicken and Coconut Milk Soup

Chicken and Coconut Milk Soup

One of the main ingredients utilised in many Thai Soup Recipes is coconut milk which is hardly surprising as Thailand has some of the biggest coconut plantations in the world due to its location in the tropics. The recipes that I will share with you on this page are primarily chicken based and flavoured with lemongrass stalks, kaffir lime leaves, galangal and Nam pla fish paste.

Thai soup ingredients (Serves 4 - 6 persons)

10 Ounces skinless, boneless chicken breasts (cut into thin strips)

2 Cups canned coconut milk

2 Cups chicken stock

1 Cup fresh button mushrooms

1 Cup fresh baby corn cobs (sliced lengthwise into quarters)

4 Lemongrass stalks (roots trimmed)

1 Inch piece galangal (peeled and thinly sliced)

10 Kaffir lime leaves (torn)

10 Black peppercorns

4 Tablespoons fresh lime juice

3 Tablespoons *Nam Pla (fish paste)

Thai soup garnishing

2 Fresh red chillies (seeded and thinly sliced)

1 Scallion or spring onion. (finely chopped)

1 handful fresh cilantro leaves

*Nam Pla is a fish sauce made from salted anchovies which are placed into wooden barrels for fermentation to occur. The sauce itself does not actually impart a fishy flavour, but it does accentuate the taste of food. Nam Pla fish sauce is perfectly suited for all types of Thai soup recipes so enjoy the flavour.

Basil Lime and Lemongrass

Preparation and Cooking Method

1) Cut off the lower 2 inches from each of the lemongrass stalks and finely chop them up. Bruise the remaining pieces of the stalk.

2) Bring the coconut milk and chicken stock to boil in a large pan. Add all the lemongrass, all the galangal, all the peppercorns and half the torn kaffir lime leaves. Lower the heat and simmer gently for 10 minutes. Remove from the heat source and strain into a clean pan.

3) Return the Thai soup mixture to the lowered heat source and add the chicken strips, sliced baby corn and mushrooms. Simmer for 5 to 7 minutes or until the chicken is cooked.

4) Stir in the Nam pla fish sauce, lime juice and the remaining kaffir lime leaves. Garnish with thinly sliced red chillies, chopped scallion and fresh cilantro leaves. Serve hot and enjoy.


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Thai Chicken Stir Fry with lots of crunchy veggies, cashew nuts and then topped with fresh basil is quick and simple to make. Couple this with your favourite rice and you'll have a tasty dish fit for a king or queen. Do it once and you'll be hooked over and over again. Read More...

Thai Beef Salad  can easily be prepared with thinly sliced grilled or boiled beef and a healthy helping of your favourite salad greens and then topped with a tasty Thai salad dressing. This salad can be served as a starter or as a main course. Read More...

Green Papaya Salad, also known as "som tam" is a popular salad enjoyed by many the world over. Add to the tarty papaya taste green beans, finely sliced carrots, diced tomatoes, peanuts and dried shrimp. Then top up with a nice tangy chilli lime dressing and enjoy. Read More...

Thai Fish Cakes are a common sight on the streets of Thailand. While salmon is widely utilised you can easily prepare these cakes with just about any inexpensive white fish too. And In many cases, they are more flavoursome than western varieties. Read More...

Thai Spring Rolls are not only great as a snack, but they are easy to make and can be made with your favourite vegetables, including tofu, with baby shrimp or if you prefer, chicken breast. And all this complemented with a peanut or sweet chilli sauce. Read More...

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Thai Style Fried Banana is a popular snack sold from street stalls and floating markets throughout Thailand. Though they are easy to prepare, make sure you don't use overripe bananas. Fried bananas are excellent as a dessert and can be enjoyed either hot or cold. Read More... 

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