How to make Thai Coconut and Chicken Soup - Boneless chicken cooked with coconut milk and Thai aromatics.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Coconut milk (नारियल का दूध)

Cuisine : Thai

Course : Soups

Thai Coconut and Chicken Soup Recipe Card

Thai Coconut and Chicken Soup

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Thai Coconut and Chicken Soup Recipe

  • Boneless chicken cut into ½ inch pieces 250 grams

  • Coconut milk 2 cups

  • Oil 1 teaspoon

  • Galangal sliced 1 inch

  • Lemon grass roughly chopped ½ inch

  • Birds eye chillies roughly chopped 2-3

  • Salt to taste

  • Chicken stock 2 cups

  • Lime leaves 1-2

  • Fresh coriander leaves finely chopped 1 tablespoon

  • Lemon juice of ½ lemon

  • Spring onion greens roughly chopped for garnishing


Step 1

Heat oil in a non-stick pan, add galangal and lemongrass and sauté for half a minute. Add chillies, chicken and salt and toss to mix. Add chicken stock and mix well. Tear lime leaves and add and bring to a boil. Remove scum from the top.

Step 2

Add coconut milk and coriander leaves. Cook on low heat for 2-3 minutes. Switch off the heat. Add lemon juice and mix well.

Step 3

Garnish with spring onion greens and serve piping hot.