Thai Coconut and Chicken Soup | Sanjeev Kapoor Khazana

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream diluted with water

Light coconut milk reduces calories while maintaining flavor.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, while thighs are more economical than breasts.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a vegetarian alternative, while salt is an inexpensive seasoning.

galangal

🥗Healthier: ginger

💰Cheaper: fresh ginger

Ginger is more widely available and offers a similar flavor profile.

Heat 1/2 teaspoon of oil in a pot.

Add sliced galangal and lemongrass; sauté briefly.

Add fresh red chilies and boneless chicken; season with a little salt and toss.

Pour in chicken stock and add crushed lime leaves; bring to a boil.

Once boiling, skim off any scum from the stock.

Lower the heat and stir in coconut milk.

Add coriander leaves and adjust seasoning with lemon juice before serving.

Serve with spring onion greens as garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens