Coconut chicken soup

Cuisine Thailand
Servings 2 pax



  • 800 ml Kippenbouillon
  • 0,5 tl Zout
  • 1 pcs coriander root
  • 1 pcs Sjalot halves
  • 2 stems Citroengras in diagonal slices
  • 6 thin slices galanga
  • 4 leave kaffir lime chopped (can be replaced by mint)
  • 300 g black chicken fillet or boned thighs in pieces of 3x4cm
  • 100 g young coconut
  • 0,5 tblsp Vissaus
  • 2,5 tsp Limoensap
  • 0,5 tsp Suiker
  • 200 ml Kokosmelk
  • 1-2 g red rawit peppers
  • 10 g Koriander chopped
  • 1 tsp chilipepers chopped
  • 2 pcs very young coconuts cap removed from the top and drained (use the cap as a lid)


  • 4 dried rawit peppers without seeds


  • Bring the chicken broth with the salt to the boil in a large saucepan over medium heat.
  • Mash the coriander root, shallot, galanga, kaffir lime leaves and lemongrass in a mortar, put them in the pan and cook for 1-2 minutes. Add the chicken pieces and cook for 3-4 minutes or until done. Stir in the young coconut, fish sauce, sugar, coconut milk and lime juice, and let the soup boil for another 2 minutes. Add the peppers and coriander, scoop the soup into whole, young coconuts, garnish with dried peppers and put them on the table.
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