Asian Cuisine

Thai Style Chicken and Maggi Coconut Milk Soup

asian cuisine  
Preparation Time: 20 mins
Serves: 4



  • 30ml sesame oil (corn oil/vegetable oil)
  • 1 tsb chopped ginger
  • 2 tsb chopped garlic
  • 4 tsp chopped onions
  • 1 pcs lemongrass
  • 2 tsb Tom Yam paste
  • 100g chicken-diced
  • 600ml chicken stock
  • 50g mushrooms (straw, button, oyster)
  • 3 nos kaffir lime leaves (optional)
  • 1 tsb chopped galangal (optional)
  • 6 tbsp Maggi Coconut Milk Powder
  • 1 tbsp fish sauce
  • 8 nos small coriander sprigs
  • 4 nos dried red chilli
  • Lime juice to taste
  • Salt and pepper


Sauté ginger, garlic, onion and lemongrass in sesame oil. Add in the Tom Yam paste. Cook for 1-2 minutes, add the chicken, mushrooms, galangal, kaffir lime leaves, dried red chilli & 500ml chicken stock. Simmer for 15 minutes, add the Maggi Coconut Milk Powder which has been diluted in 100ml chicken stock. Add fish sauce & lime juice. Add salt & pepper to taste. Garnish with coriander sprigs.

Serving Suggestion: If soup is too spicy, Tom Yam paste may be reduced.