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Relaxed Recipes

Chicken and Coconut Soup

winter 17



750ml coconut milk, medium thickness

6 slices galangal, thinly sliced

1 lemongrass stem, sliced into 4-6cm lengths

5 kaffir lime leaves, bruised

2 coriander roots

2 red shallots, peeled and halved

1 tbsp roasted chilli paste

1-2 roasted small dried chillies, whole

100g chicken breast, skin off and thinly sliced

2 tbsp fish sauce

2-3 tbsp lime juice

1 tbsp palm sugar

2-3 oyster mushrooms, torn

Coriander leaves for garnish



In a saucepan over medium heat, add coconut milk, galangal, lemongrass, lime leaves, coriander roots, red shallots, roasted chilli paste and dried chilli. Bring to a very slow simmer and infuse for 5-6 minutes. Add chicken and gently stir, return to simmer. Check that chicken is cooked, then remove from heat. Add fish sauce, lime juice, palm sugar and oyster mushrooms and stir. Co rrect seasoning with fish sauce. Just before serving, garnish with coriander leaves.


Recipe courtesy of Spicers Tamarind Retreat, 88 Obi Lane South, Maleny. 1300 311 429 or