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1 tablespoon oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 inch ginger, sliced
2 teaspoons Thai red curry paste
3 Kaffir lime leaves
1 stalk lemongrass, bruised and cut into 3 large pieces
2 cups chicken stock
1 cup unsweetened coconut milk
300 grams /12 oz boneless chicken, cut into ½-inch cubes
200 grams /7 oz shiitake or button mushrooms, sliced
2 bird’s eye chillies
1 cup unsweetened coconut cream
Juice of 2 limes
2 tablespoons fish sauce

2 spring onions, finely sliced
4 tablespoons finely chopped coriander

Sliced fresh red chillies



  1. Heat the oil in a deep pan; add the onion, garlic and ginger and sauté for a minute.
  2. Add the curry paste, lime leaves and lemongrass, and sauté for 3-4 minutes.
  3. Add the stock and coconut milk and bring to a boil. Lower heat and simmer, uncovered for 10 minutes.
  4. Add the chicken, mushrooms and 2 bird’s eye chillies and cook until the chicken is tender.
  5. Stir in the coconut cream and cook for a minute, without letting the soup boil. Add the lime juice and fish sauce and adjust the seasoning. Remove the lemon grass and ginger before serving.
  6. Ladle the soup into soup bowls and sprinkle with spring onions and coriander.

Serves 4

Category :

Preparation Time : 20___ minutes

Cooking Time : _30_ minutes

Spice Index : 3 (On a scale of 1 to 5)

Labour Index : 3 (On a scale of 1 to 5)

Recipe Provider – Rita D’souza