Thai Coconut Milk Seafood Chicken Soup

Ingredients<Serves 2>

【Main ingredients】

  • Chicken Thigh / 1 item
  • Prawns / half a catty
  • Clam / half a catty
  • Organic bacteria / 200g
  • Galangal / 1 old
  • Lemongrass / 2 pieces
  • Lime leaves / 6 blocks
  • Lime / 1
  • Chili Boy / 2 pieces
  • Soilless drip irrigation cherry tomatoes / 200g
  • Chicken soup / 1 liter
  • Coconut milk / 500ml
  • Fish sauce / 1 tbsp


    1. Slice the chicken. Cut off the heads, feet and intestines of the prawns. The clam soaked in water and spit out sand. (Add a tablespoon of sesame oil to warm water to make the clams spit out sand cleaner!)

    2. Slice the galangal, slice the lemongrass, tear the lime leaves into pieces, cut the lime in half, remove the heads, seeds and dice the chili peppers. (Go to the grocery store and buy a package of Tom Yum Kung ingredients, and you will have all the above ingredients.)

    3. Add chicken broth, coconut milk, lemongrass, galangal and kaffir lime leaves to the pot and bring to a boil over medium heat. (This is the proportion of hot pot soup base. If you want to drink it as soup, you can increase the amount of lemongrass, galangal, and kaffir lime leaves.)

    4. After boiling, add the chicken. When the chicken begins to turn white, add the prawns, clams, and mushrooms. Season with fish sauce and lime juice. (Mushrooms such as golden coral mushrooms and black forest mushrooms have strong aromas and are super fragrant!)