Coconut Chicken Soup



Boneless Skinless Chicken Breasts - 1 kl.
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


  1. 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 flavors have blended, about 15 minutes.
  2. 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 center
  3. Soup: By adding just a few drops of “Squid Brand” fish sauce into your favorite soup enhance the delighted taste to your soup.

Recipe courtesy of