Thai Chicken and Corn Soup


About this Recipe

This hearty Thai soup is a great winter warmer and a healthy alternative to many other, richer chicken soups.

Originally by unknown chef
Thai Chicken and Corn Soup
Parsley, Bayleef, Thyme for boeuf bourguigon


  • 15 ml oil for frying
  • 1 onion chopped
  • 2 cloves garlic, chopped
  • 1 stem lemon grass (white part only) finely chopped
  • 15ml fresh ginger grated
  • A little chilli (optional) finely chopped
  • 300g chicken breast cubed
  • 500ml frozen corn
  • 500ml chicken stock
  • 250ml coconut milk
  • 30ml fish sauce
  • 30ml lime juice
  • 5ml sugar
  • Fresh ground pepper to taste
  • Fresh coriander for garnish

Step by Step Instructions

Sauté’ onions in a little oil until soft, add the garlic, lemon grass, ginger and chilli (optional), sauté for 1 minute stirring frequently.

Add the chicken, stock, coconut milk and corn, and simmer until the chicken is cooked.

Add fish sauce, lime juice, sugar and black pepper to taste, stir for 30 seconds

Serve immediately, topped with fresh coriander.

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