Thai Coconut and Rainbow-Pepper Chicken Soup

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Thai Coconut and Rainbow-Pepper Chicken Soup

Thai Coconut and Rainbow-Pepper Chicken Soup is a traditional Thai recipe for a highly-spiced soup of chicken with peppercorns cooked in coconut milk and lime juice. The full recipe is presented here and I hope you enjoy this classic Thai version of Thai Coconut and Rainbow-Pepper Chicken Soup.

prep time

15 minutes

cook time

40 minutes

Total Time:

55 minutes

Serves:

Rating:

Tags : Chilli Recipes Spice Recipes Chicken Recipes Fowl Recipes Thailand Recipes

Ingredients:

2 birdseye chillies, finely chopped
1 tsp cracked black peppercorns
1.5kg chicken breasts cut into bite-sized pieces
1.5l chicken stock
600ml coconut milk
2 tsp galangal (fresh is best, but dried will do)
1 tsp cracked green peppercorns
6 Kaffir lime leaves
2 tsp chopped lemongrass
175ml fresh lime juice
3 tbsp Nam Pla (Thai Fish Sauce)
1 tsp cracked pink pepper
fresh mint to garnish

Method:

Add the galangal, lemongrass and chopped chillies to a bowl and add enough boiling water to just cover. Allow to sit for fifteen minutes then mash them together.

Place the coconut milk and stock in a large saucepan, add the kaffir lime leaves and the mashed spices and simmer for 30 minutes. At the end of this time stir-in the chicken, lime juice, fish sauce and all the peppercorns. Return to a simmer and cook for a further five minutes. Pour into a bow, garnish with sprigs of mint and serve.