• 4 persons
  • 15 minutes preparation time
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Soupen and sauces

Thai sauce


  1. Get all the ingredients ready
  2. Put the chicken broth, coconut, lemongrass, ginger, chili pepper, garlic and bay leaf in a pan and bring to the boil. Boil gently until the mixture has reduced by half.
  3. Push the mixture through a very fine sieve and season to taste with salt and pepper.
  4. Whisk the sauce using a hand blender and add the coriander.

Delicious with: chicken, turkey, prawns and veal.


  • 1 jar of chicken broth 350 ml
  • 200 ml coconut milk
  • 1 lemongrass stalk, sliced through the middle
  • 6 gram fresh ginger, finely chopped
  • 5 gram fresh red chili pepper, chopped finely
  • 1 clove of garlic (halved)
  • 1 bay leaf
  • 2 gram coriander, finely chopped
  • Salt and pepper