Coconut Chicken Soup


Boneless Skinless Chicken Breasts – 1 kilo
Kaffir lime leaves – 4 -6 leaves
Thin Coconut Milk – 2 cup
Coconut Milk – 3 cup
Sugar – 1 tablespoons
Squidbrand FishSauce – 2 tablespoons
Sliced Galangal – 20 pieces
Coriander -
Sliced Tomatoes – 3 pieces


  • Warm chicken broth and coconut milk together in a stockpot over medium heat; add lime juice, Squidbrand fish sauce, sugar, Galangal , and kaffir lime leaves. Bring broth mixture to a low simmer until flavours have blended, about 15 minutes.
  • Remove stockpot from heat and strain out ginger and lime leaves. Return broth mixture to the stockpot and bring to a simmer. Cook chicken in the simmering broth until no longer pink in the cente