Chicken in Coconut Milk

An excellent example of Thai culinary tradition in harmony with nature, where food is also medicine.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 1
  • Number of Servings: 4

Ingredients

  • 200 g Meat, chicken, breasts

  • 1 dl Coconut, meat

  • 4 dl Coconut milk

  • 5 pieces Chili peppers, red chili, fresh

  • 50 g Ginger, fresh

  • 1 piece Lemongrass

  • 3 spoons Fish sauce

  • 45 ml Juice, lemon

Steps

  1. Wash the meat, dry it, and slice it thinly. Peel the ginger, wash it, and slice it thinly or into rounds. Wash the chili and dry it. Remove the outer tougher leaves from the lemongrass and cut it into a few shorter pieces.

  2. Pour the coconut milk into a pot and bring it to a boil. Then add the sliced lemongrass, ginger, and chicken pieces. Lower the temperature and let it cook covered for 15 minutes, then add the coconut cream, lemon juice, and fish sauce. Let it cook on low heat for another five minutes and then remove the soup from the heat.

  3. Pour the soup into a larger bowl and serve it hot. Finally, add whole chilies to the bowl for garnish.

Nutrition Information (Per 100g)

  • Calories: 99.49 kcal
  • Fat: 3.71 g
    • Saturated Fat: 0.82 g
  • Carbohydrates: 5.77 g
    • Sugars: 2.27 g
  • Protein: 8.65 g
  • Fiber: 0.62 g

Advice

If you want the soup to be a bit spicier, you can chop the chilies instead of using them for garnish and add them to the pot just before the end of cooking. Instead of lemon juice, you can mix in lime juice, which will give it a slightly different flavor. If desired, you can also add some vegetables (young peas, sliced mushrooms,…) to the soup.