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Spicy Thai Chicken Soup

Thanks to the climate change, I had been down with a bout of cold, cough and fever for the past week. While sipping my evening tea and admiring my plants, I realised that I haven't used the lemongrass from my garden yet. The first thought came into mind was Thai soup. Thankfully I had almost all the
Cook Time 30 mins
Total Time 30 mins
Cuisine Thai
Servings 4 serving


For the Stock

  • 300 gms Chicken with bones
  • - 5 cloves Garlic cloves
  • 2 Ginger "
  • 2 - 3 Lemon grass stalk
  • to taste Salt
  • 4 Cups Water

For the Soup

  • 300 gms Chicken Boneless sliced thinly
  • 1 tablespoon Lime juice
  • 2 tablespoons Fish sauce - (or more)
  • 1 Onion Thinly sliced
  • handful Coriander leaves Chopped - a
  • 200 ml Coconut milk Thick - (or more)
  • 1 - 2 Green chilli Thinly sliced (Optional)


  • Slightly crush the base of the lemon grass with a rolling pin. Place this along with the chicken (with bones), crushed garlic and ginger, salt and water, in a pan.
  • Cover and cook till the chicken is cooked through.
  • Strain the liquid.
  • Remove the meat from the chicken pieces and keep aside. Discard the garlic, ginger, lemon grass and bones.
  • Heat a tablespoon of oil in a pan.
  • Add the sliced boneless chicken and stir for a few minutes.
  • Add the vegetables and stir well.
  • Add the red curry paste, fish sauce, lemon juice, chicken stock and coconut milk. Mix well.
  • When it comes to a rolling boil, add the sliced onion. Cook for 2 minutes.
  • Adjust the seasoning, if required. Switch off heat.
  • Transfer to a bowl.
  • Garnish with coriander leaves and green chillies and serve hot.