Thai-Style Coconut Chicken Soup
User Reviews
4.7
Thai-Style Coconut Chicken Soup
Description
This soup begins by simmering chicken stock with thin chicken breast strips alongside scallions, lemongrass (or paste), grated ginger, soy sauce, and cayenne pepper. This infusion cooks for about 30 minutes, allowing the broth to develop a complex flavor base. Fresh mushrooms are added midway to soften and absorb the broth’s flavors.
After reducing the heat, light coconut milk is stirred in along with sugar and fresh lime zest to enrich the broth with creaminess and citrus brightness. The soup is kept at a gentle simmer for 15 minutes to meld the flavors without curdling the coconut milk. Finally, lime juice and fresh cilantro are added for acidity and fresh herbal notes. The lemongrass stalks are removed before serving.
This soup serves well as a starter or light main course, optionally poured over steamed white or brown rice to stretch the meal. Its balance of creamy coconut, bright lime, and warming spices makes it a comforting option that reflects Thai culinary elements.
Use a slotted spoon to remove lemongrass before serving and adjust cayenne and soy sauce to personal taste. The soup reheats well and can be enjoyed freshly made or warmed later.
Ingredients
- 1 quart chicken stock
- 1 pound chicken breast sliced into thin 2-inch strips
- 3 whole scallion sliced into rings
- 2 talks lemongrass or 2 tbsp lemongrass paste, sliced into quarters
- 2 tablespoons ginger fresh grated
- 2 tablespoons soy sauce for gluten free use a certified GF tamari sauce, or more to taste
- 1/4 teaspoon cayenne pepper (or more to taste)
- 6 ounces oyster mushroom fresh; sliced; or shiitake mushroom
- 28 ounces coconut milk 2 cans, light
- 1 tablespoon sugar
- 1 teaspoon lime zest fresh grated
- 1/2 cup lime juice fresh
- 2 tablespoons cilantro fresh, chopped
Instructions
- Pour chicken stock in a large soup pot. Add the sliced chicken breast meat, sliced scallions, quartered lemon grass stalks (or paste), grated ginger, soy sauce, and cayenne pepper.
- Bring to a boil, then lower the heat to a simmer. Let the mixture simmer for 30 minutes.
- Add the sliced mushrooms to the pot and stir.
- Turn the heat to low. Shake the cans of coconut milk briskly before opening. Pour them into the soup and stir to blend. Stir in the sugar and lime zest.Slowly increase the heat, stirring constantly, till the soup reaches a slow simmer. Keep the soup at a slow simmer for 15 minutes, stirring often; do not let it boil too briskly.
- After 15 minutes, turn off the heat. Stir in the fresh lime juice and chopped cilantro. Remove the lemon grass stalks with a slotted spoon. Taste the soup; add more cayenne pepper and/or soy sauce to taste.
- Serve hot. Can be poured over steamed white or brown basmati rice for a more filling meal-- doing this stretches the recipe to 8 servings or more.
Notes
- Prepare the soup in a large pot to allow enough space for stirring and simmering.
- Remove lemongrass stalks carefully with a slotted spoon before serving to avoid tough bites.
- Adjust seasoning—cayenne and soy sauce—to suit your preferred spice level and taste balance.
- Serve with steamed rice to make the soup more filling and suitable for a full meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 17g | 6% |
| Protein | 21g | 42% |
| Fat | 12g | 18% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 53mg | 18% |
| Sodium | 764mg | 32% |
| Potassium | 646mg | 14% |
| Sugar | 5g | 10% |
| Vitamin A | 85IU | 2% |
| Vitamin C | 7.3mg | 8% |
| Calcium | 15mg | 2% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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