Thai Chicken Soup with Coconut Cream & Lemongrass

Time 25 min
Difficulty Easy
Serves 5-6


Tegel Fresh Chicken Skinless Breast
  • 400ml can coconut cream
  • 1 cup chicken stock
  • 2 cups water
  • 2 stalks lemon grass, cut into 3 cm lengths
  • 2 cm piece fresh ginger, thinly sliced
  • 3 kaffir lime leaves, thinly sliced
  • 500g Tegel Fresh Chicken Skinless Breast, sliced into thin strips
  • 200g small button mushrooms
  • 2 medium tomatoes, chopped
  • 1 large red chilli, finely chopped
  • 1/4 cup lime juice
  • 2 Tbsp fish sauce
  • 2 Tbsp chopped fresh coriander


1. Place the coconut cream, chicken stock, water, lemon grass, ginger and kaffir lime leaves into a large saucepan. Bring to the boil and simmer for 5 minutes. If desired strain the mixture and remove the lemon grass, kaffir lime and ginger.

2. Add the Tegel Fresh Chicken Skinless Breast, mushrooms, tomatoes and chilli to the saucepan. Simmer for a further 5 minutes or until the chicken is just cooked. Add the lime juice and fish sauce.

3. Ladle into bowls and garnish with coriander.

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