Have you ever tried this amazing soup? Ok… you simply have to!
I’m sure those of you who haven’t tried it yet, you’re gonna love it and become addicted to this like my husband and I have.

I’ve never been in Thailand and never really thought I would like to visit this country, but after trying this incredible Thai coconut soup, it makes me want to go there and try more of their food. Since we’ve become addicted to it, we cook it at least once a week, haha! Lemongrass, kaffir lime leaves and all of these asian spices working together, it is like a drug you guys!!

We currently live in Czech republic, and not in Asia which is very sad, so we’ve started growing lemongrass at home. Would you like to learn how to grow it at home? If yes, let me know in the comments. The grass is doing well so far!

Anyways, let’s get cooking…

You will need to buy these ingredients:

6 skinless boneless chicken thighs
3 cups chicken stock
3 cans of coconut cream
5 pieces red and green chilli
thumb size piece of galangal
4 lemongrass stalks
pinch of sugar
6 kafir lime leaves
4 shallots
2 onions
chili oil
4 tomatoes
10 champignon mushrooms
lime juice
fish sauce
chilli oil
one potato (optional)
a cheese cloth or an extra large spice bag

I will quickly tell you how to get this amazing flavour to your mouth. Get your pot ready!

This is how I do it…

I cut the lemongrass slantwise into 1 cm slices, slice the onions in half then into half rings, slice the galangal to thin coins, the chilli into small pieces, the tomatoes into bite size pieces and the mushrooms into half cm slices. Tear the kaffir lime leaves to get the best flavour out of it. Cut the potato into several dice sized squares if you’d like a potato in the soup. I know it’s not suppose to be in the original recipe but I like it.

I pour the coconut milk and chicken broth to my pot and bring it to a light boil, put it on medium heat and slowly stir so our coconut milk won’t curdle.

Next, I’ll add the lemongrass, kaffir lime leaves, galangal and chilli together in a cooking cloth or cheesecloth and tie it off so the pieces won’t escape – we started doing this so that these pieces won’t end up in our soup bowl. You’ll enjoy it more like this since you won’t have to take the non-edible pieces out later.

Next, cook over a lower heat (just under boiling) for about 10 minutes and add the onions. After another 10 minutes, add the chicken and add the optional potato. Let it simmer for another 10 minutes.

Now it’s time to put the tomatoes and mushrooms in. I let it simmer for a five more minutes and season it with the fish sauce, chilli oil, the pinch of sugar and lime juice.

It’s ready! Try to eat it slowly so you can enjoy the amazing flavours. My husband can’t help but suck it up like a vacuum so we usually make double.

Who likes spicy food? I love making fresh chilli. I’ll tell you later what I brought from Indonesia.