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How To Make Thai Coconut Chicken Soup

How To Make Thai Coconut Chicken Soup

Soups are great for lunch, a light supper or as a starter. In this step by step guide Flip and Hoops from Main Ingredient catering company show you how to make a rich and aromatic Thai chicken and coconut soup.


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  • 4 shallots, peeled and cut into quarters
  • 1 packet of coriander
  • 1 tsp shrimp paste
  • pepper
  • 7 garlic cloves, peeled
  • 2 lemon grass stalks, chopped
  • 4 kaffir lime leaves
  • 4cm piece of ginger, peeled and cut up
  • 3 bird's eye chillies
  • 2 limes
  • peanut oil
  • 1 tin of coconut milk
  • 500 ml chicken stock
  • 1 chicken breast, cooked and chopped
  • 1 tin of button mushrooms


Blend together the shallots, the coriander, the shrimp paste, a pinch of pepper, the garlic cloves, the lemon grass, the kaffir lime leaves, the ginger, 3 bird's eye chillies, the juice and zest of 2 limes and a lug of peanut oil. This should be very smoothly blended, and will be your curry paste.

Add a little oil to a saucepan and gently fry the curry paste for a couple of minutes. Add the coconut milk, the chicken stock, the chopped chicken and the button mushrooms. Mix well, heat through, and serve.