Coconut Chicken Soup
User Reviews
5
Coconut Chicken Soup
Description
Coconut Chicken Soup features a delicate balance of aromatic ingredients including fresh ginger slices and lemongrass, which infuse the broth with earthy warmth and citrusy hints. The use of both coconut milk and chicken broth creates a creamy yet light base. Lime peel adds fresh citrus oils while fish sauce provides depth and umami without overpowering the broth.
The chicken is thinly sliced and cooked in the simmering broth to remain tender and moist. The soup is garnished with fresh cilantro, contributing bright herbal notes that complement the creamy and subtly spiced broth. This soup can be enjoyed on its own or served alongside jasmine rice to soak up the flavorful liquid.
The preparation involves careful peeling and slicing of fresh ingredients to maximize their flavors. The stew is brought to a gentle simmer to meld coconut milk solids and develop aromatics before adding the chicken for a brief cooking period. Finishing the soup with lime juice and fish sauce enhances brightness and seasoning at the end.
Ingredients
- 1 talk lemongrass $2.49
- 2 inches ginger $1.14, fresh
- 1 lime $0.50
- 1/4 tsp crushed red pepper $0.03
- 2 .5oz. cans coconut milk $3.38
- 3 cups chicken broth $0.00
- 2 chicken breast $2.48, boneless, skinless
- 1 Tbsp fish sauce $0.07
- 1 bunch cilantro $0.69
Instructions
- Peel and slice the ginger into medallions. Remove any dry or black layers of the lemongrass and cut into 1 inch sections. Wash the lime well to remove any waxes or residues and remove the peel with a vegetable peeler. Try to get as little of the white pith as possible on the lime peel.
- Place the ginger, lemongrass, lime peel, both cans of coconut milk, and chicken broth in a pot. Place over medium heat and stir to combine the ingredients and dissolve the coconut milk solids. Bring the liquid to a simmer.
- While the soup is coming up to a liquid, thinly slice the chicken. Once the broth reaches a simmer, add the chicken, allow it to come back up to a simmer and let it cook for about ten minutes or until the chicken is fully cooked.
- Once the chicken is fully cooked, turn off the burner. Add the juice from the lime and the fish sauce. Serve hot with a few sprigs of fresh cilantro. Serve over hot jasmine rice if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 16843 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 168.43kcal | 8% |
| Carbohydrates | 5.28g | 2% |
| Protein | 26.59g | 53% |
| Fat | 4.16g | 6% |
| Sodium | 554.38mg | 23% |
| Fiber | 0.74g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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