Thai Coconut Soup

An oriental soup with a mild flavour.

2 tbspVegetable oil
1Onion, chopped
1 cloveGarlic, chopped
100gMushrooms, coarse pieces
200gChicken breast or leg, cut to spoon size pieces
1 canCoconut milk [1]
A pinchChili, ground
To tasteSalt
Juice from half to one lime
A dribbleFish sauce
SplashSesame oil
2Lime leaves


Heat oil in a pan, add onion and fry on low heat until soft.Add garlic, fry for another minute, then add mushroom and chickenand brown gently. Pour in coconut milk, then add remaining except lime juice ingredients and bring to boil. Reduce heat and boil for about 15-20 minutes, perhaps a bit longer if using chicken leg meat. Take off heat and add lime-juice.

The above recipe is for two large bowls of soup.

[1] Alternatively, the a quarter chunk of the "bar of soap" style of coconut milk and about 400 ml of water.

Recipe index.