Thai-style Coconut Chicken Soup with Bird's Nest

Ingredients

In this Thai adaptation, we have replaced the traditional Chinese ingredients like shark's fin and Chinese ham with bird's nest, which is a popular ingredient in Thai cuisine. Additionally, we have incorporated Thai flavors such as lemongrass, galangal, and kaffir lime leaves to infuse the soup with the distinct taste of Thailand. We alse have the original recipe for Bird's Nest Soup, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 slices galangal 2 slices galangal
• 4 kaffir lime leaves 4 kaffir lime leaves
• 2 boneless, skinless chicken breasts, thinly sliced 2 boneless, skinless chicken breasts, thinly sliced
• 1 cup (150g) mushrooms, sliced 1 cup (150g) mushrooms, sliced
• 1 cup (150g) baby corn, halved 1 cup (150g) baby corn, halved
• 2 cups (150g) bok choy, chopped 2 cups (150g) bok choy, chopped
• 50g bird's nest, soaked and cleaned 50g bird's nest, soaked and cleaned
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 24g, 20g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 22g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, combine the coconut milk, chicken broth, lemongrass, galangal, and kaffir lime leaves. Bring to a simmer over medium heat.
2. 2.
   Add the sliced chicken breasts to the pot and cook until they are no longer pink, about 5 minutes.
3. 3.
   Stir in the mushrooms, baby corn, bok choy, and soaked bird's nest. Simmer for an additional 5 minutes, or until the vegetables are tender.
4. 4.
   Remove the lemongrass, galangal, and kaffir lime leaves from the soup.
5. 5.
   Ladle the soup into bowls and garnish with fresh cilantro. Serve with lime wedges on the side.

Treat your ingredients with care...

• Bird's Nest — Soak the bird's nest in water for at least 2 hours until it becomes soft and pliable. Clean it thoroughly by removing any impurities or feathers before adding it to the soup.

Tips & Tricks

• For a spicier kick, add a few slices of Thai red chili to the soup while simmering.
• If bird's nest is not available, you can substitute it with vermicelli noodles for a similar texture.
• Adjust the seasoning by adding fish sauce or soy sauce according to your taste preferences.
• To make it heartier, you can add shrimp or tofu along with the chicken.
• For a vegetarian version, replace the chicken with tofu and use vegetable broth instead of chicken broth.

Serving advice

Serve the Thai-style Coconut Chicken Soup with Bird's Nest hot, accompanied by steamed jasmine rice or Thai sticky rice for a complete meal. It can be enjoyed as a comforting lunch or dinner option.

Presentation advice

Present the soup in individual bowls, garnished with fresh cilantro leaves and a lime wedge on the side. The vibrant colors of the vegetables and the delicate bird's nest will make the dish visually appealing.