Vegetarian Thai Coconut Soup Recipe

25 November 2018 Bookmark • 2

Thai vegan coconut soup is a light and delicious vegetarian food, one of the most famous export soups in Thailand

Coconut milk is a milky white liquid that comes from grated old coconut meat moistened before being squeezed and filtered. Its form is opaque and its rich taste is caused by the oil content, the biggest part is saturated fat.

Prep Time : 20 minutes

Cook Time : 45 minutes

Total Time : 1 hour 5 minutes

serving : 5 servings

INGREDIENTS :

800 grams fillet chicken breast
250 grams of mushroom or fresh champignon, sliced to taste
500 ml medium coconut milk
3 lemongrass sticks, take the white part and then slice it roughly
6 shallots, split in two
10-15 cayenne pepper
5 leaves of kaffir lime
5 cm galangal, choose the young one, then slice
1/2 cup of fish sauce
5 lime fruit
1 teaspoon of instant chicken broth powder
500 cc of water
1 bunch of basil leaves

DIRECTIONS :

Clean the chicken. If you need to coat it with lime juice so it doesn't smell rancid. Set it aside
Boil 500 cc of water. Add instant chicken stock.
Then put it in galangal, slices of lemongrass, red onion, cayenne pepper and kaffir lime leaves. Boil until it smells fragrant
Add the chicken to the stew,
Add 1/2 cup of fish sauce. Boil until the chicken is half cooked
Then enter the coconut milk. Boil while stirring so that the coconut milk doesn't break.
Add the mushroom slices and water from 5 lime fruit. Boil until the chicken and mushrooms are cooked. Add salt if it's still lacking
Before removing from the fire, add basil leaves. Stir for a while.
Lift and serve

Good Luck!! Happiness for Cooking