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surin s coconut soup


Thai chicken coconut soup (ต้มข่าไก่) You can also use seafood instead of chicken for this. Remember you can adjust the flavor to ...


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  1. Heat the oil in a large stockpot or dutch oven over medium heat
  2. Add the lemon grass
  3. Ginger
  4. And garlic and cook
  5. Stirring constantly
  6. Until aromatic
  7. 30 to 60 seconds
  8. Add the curry paste and cook
  9. Stirring constantly
  10. For 30 seconds
  11. Add 1 / 2 cup chicken stock to the pot and stir to dissolve the curry paste
  12. Add the remaining stock
  13. Fish sauce
  14. And sugar and bring to a boil over medium-high heat
  15. Reduce the heat to low
  16. Partially cover
  17. And simmer to blend flavors
  18. About 20 minutes
  19. Stir in the coconut milk
  20. Chicken
  21. Mushrooms
  22. And lime juice
  23. Bring back to a simmer and cook until the stock is hot and the chicken is no longer pink
  24. About 5 minutes
  25. Taste for seasoning and add salt if desired
  26. Serve immediately
  27. Garnishing each bowl with cilantro and scallions
  28. Variation: thai shrimp and coconut soup
  29. Substitute 1 / 4 pound peeled and deveined medium shrimp for the chicken in step 3

Step 12

Total Time in Minute 45

Ingredients Count 15

cooking surin s coconut soup

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Canola oil


Fresh ginger

Garlic clove

Thai red curry paste

Chicken stock

Fish sauce


Unsweetened coconut milk

Boneless skinless chicken breasts

Straw mushrooms

Lime juice


Fresh cilantro leaves


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