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How to Prepare

  • Chicken Thighs, chopped into bite-sized pieces 80.0 g
  • Stock 150.0 ml
  • Coconut Milk 200.0 ml
  • Oyster Mushroom 40.0 g
  • Coriander Root 2.25 g
  • Shallots 10.0 g
  • Galangal, cut into wedges 5.0 g
  • Kaffir Lime Leaves 1.0 g
  • Lemongrass, shredded 6.0 g
  • Bird's Eye Chilli, crushed 5.0 g
  • Chili Paste Oil 6.0 g
  • Main Sauce for Soup 1.5 tbsp
  • Coriander Leaves, for topping

Main Sauce for Soup, Fixed Formula

  1. How to Prepare

    • Boil the coconut milk, mixed with shallots, coriander leaves, galangal, and lemongrass. When the coconut milk comes to a boil, add chicken and oyster mushrooms.
    • Season with the main sauce and once everything is cooked, add kaffir lime leaves.
    • Pour the soup into a bowl and add crushed bird's eye chilies. Sprinkle coriander leaves and add chili paste oil before serving.
    • Tips: Do not boil the coconut milk on high heat as it may separate into layers.
  2. Main Sauce for Soup, Fixed Formula

    • Mix all ingredients and stir well.

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