• Chicken Thigh (Sliced) 200.0 g
  • Round Cabbage (Roughly cut) 100.0 g
  • Straw mushroom (Cooked) 120.0 g



  • Chilli oil 5.0 g
  • Fried dry chili 3.0 g
  • Sawblade coriander (Sliced) 3.0 g
  1. Prepare

    • Clean chicken thigh and cut into small pieces.
    • Cut coriander, clean mushroom, then steam.
    • Cut cabbage into small pieces.
  2. Cooking

    • In the pot, add water and coconut milk then bring it to boil. Add Knorr Chicken Broth Base, coriander roots, galangal, lemongrass, mushroom and fish sauce when its boiling. Thereafter, add chicken thigh and continue to cook.
    • When the chicken is cooked, add cabbages and red chillies. When boiling, turn off the heat and add Knorr Lime Seasoning Powder. Stir evenly.
  3. Serve

    • Serve the chicken coconut milk soup in a bowl. Sprinkle with sliced coriander, fried chillies and chilli oil.