To fully enjoy the multifaceted taste of Thai soup, I advise you to cook it with coconut milk. And on the present, not on a rice basis. It is usually sold in cans or tetrapacks in separate departments of Asian cuisine.
Ingredients
- Coconut milk - 500 ml
- Water - 700 ml
- Chicken fillet - 1 piece
- Champignons - 400 g
- Cilantro - 0.5 beam
- Chili pepper - 1 piece
- Garlic - 2 cloves
- Lemongrass (if available) – 2 twigs
- Spices and seasonings - 1 tsp.
Step-by-step cooking recipe
Boil the chicken fillet in water and slice.
Pour coconut milk into the broth, bring to a boil and add coarsely chopped mushrooms. Boil for 7 minutes.
Return the chicken back and add the chopped garlic, chili, lemongrass and spices. Boil everything for another minute.
Remove the soup from the heat and sprinkle with chopped cilantro.
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