Fry the chicken cubes in a pot in some oil. Add the spring onions cut into rings and the chopped ginger. Pour in the chicken broth.

Add the coconut milk, the soy sauce and the red curry paste. Cut the lemon grass into 5 cm long pieces and add to it (so it is easier to take it out again).


Simmer the soup gently for 5 minutes, add the vegetables and the spices.

Add the pre-cooked egg noodles. Move and mix gently.

Sprinkle fresh coriander to finish the soup.

And garnish with dried chilli and kaffir lime leaves.




Thai cuisine



Ingredients: 4 Persons


300 g chicken breast cut into cubes

1 small bunch of spring onions

80 g chopped fresh


1 liter chicken stock

400 ml of coconut milk

3 tablespoons soy sauce

2 tsp red curry paste

1 red pepper

100 g of diced mushrooms

1 stalk lemongrass

1 teaspoon chopped fresh chillies

125 g Chinese egg noodles

1 tbsp oil

1 handful of fresh-cut cilantro

Salt and pepper

3p kaffir lime leaves


Thai coconut chicken soup
coconut chicken soup.jpg
chicken coconut soup.jpg

 chicken thai soup

Spicy coconut and