Thai Coconut Soup | Cooking with Aunty D


Oil 1 tbsp

Big Onion 1 large

Lemongrass 6 inches

Galangal 1 inch

Green Chillis 3 nos

Kaffir Lime Leaves 7 nos

Water 1 cup

Maggi Coconut Milk Powder 2 tbsp

Chicken Stock 1/2 cup

Chicken Cubes 200g

Button Mushrooms 150g

Basil Leaves

Fish Sauce 1 tbsp

Lime Juice 1 tsp


Add oil into a pan followed by big onions, lemongrass, galangal, green chillis and kaffir lime leaves and fry well.

Next, add Maggi Coconut Milk Powder into a bowl of water and mix well.

Add the thick Maggi Coconut Milk into the pan with the fried ingredients followed by chicken stock and let it simmer 10 minutes under low flame.

Next, drain the soup and add it into a new pan followed by chicken cubes, button mushrooms, kaffir lime leaves, basil leaves, fish sauce and lime juice, and let the soup cook well over the heat. Remove from heat once done and serve.

Aunty D. is a full-time mom working a little magic in the kitchen whenever she’s got time on her hands. She brings to you easy and fast recipes with a twist of Sri Lankan spices and cooking techniques. Get Cooking!

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