Thai Chicken Coconut Soup

Name: Thai Chicken Coconut Soup
Prep time: 30 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 (14 ounce) can coconut milk; 5 cups chicken broth; 5 kaffir lime leaves; 4 stalks lemongrass; 8 slices fresh ginger (1 1/2 walnut size); 200 g chicken breasts, cut into bite size pieces; 2 green onions, sliced thinly; 2 tablespoons fish sauce; 1/4 cup lime juice, freshly squeezed; 4 fresh jalapeno peppers, seeds removed (check how spicy the jalapenos are by pressing the cut off top to the tip on your tongue, adjust quan); 2 tablespoons cilantro, chopped

Submitted by Deantini

"Very tasty soup, somewhat spicy, but can be adjusted to taste"

Download

photo by breezermom

Ready In:: 30mins
Ingredients:: 11
Serves:: 4

ingredients

1 (14 ounce) can coconut milk
5 cups chicken broth
5 kaffir lime leaves
4 stalks lemongrass
8 slices fresh ginger (1 1/2 walnut size)
200 g chicken breasts, cut into bite size pieces
2 green onions, sliced thinly
2 tablespoons fish sauce
¹⁄₄ cup lime juice, freshly squeezed
4 fresh jalapeno peppers, seeds removed (check how spicy the jalapenos are by pressing the cut off top to the tip on your tongue, adjust quan)
2 tablespoons cilantro, chopped

directions

Whisk coconut milk in large sauce pan.
Stir in chicken stock, lime leaves, lemon grass and ginger.
Simmer for 10 minute.
Add chicken and cook another 10 minute.
Add remaining ingredients and heat through.
Tip 1 - if you cannot find kaffir lime leaves, it can be made with lime peel for ok result.
Tip 2 - remove outer layers of the straw like leaves from the lemon grass and cut off the top, use only the part that looks like the white part of a green onion.
Tip 3 - if you do not like to eat the ginger and lemongrass, cut these into larger pieces that can easily be removed before serving.
Tip 4 - if you prefer a lower fat version you can substitute some of the coconut milk with chicken broth, and/or you can use light coconut milk.

Questions & Replies

Got a question? Share it with the community!

Reviews

This was so good. I used chicken thighs and added somewhat more than 200g, just to use up some chicken. I found some lemongrass paste at the store, which is a great convenience. The kaffir lime leaves are somewhere in the depths of the freezer, and I don't care for lime peel, so just relied upon fresh juice to add some zip. My jalapenos had turned a beautiful red and this looked very pretty in the soup. Very delicious.

duonyte
This was a very good recipe for my family. Easy to make, I could not find the lime leaves so I had to use the rind. And I had never used lemon grass before but the tips help me to know what to do. It tasted very similar to soups we have eaten in Thai restaurants. I will be making this again.

tjc58300
Loved this! Loved the mix of sweet and sour. I might add a bit more chicken next time to make it a more "main dish" soup, but otherwise, I'd leave this recipe exactly as posted!! Thanks for sharing. Made for ZWT6.

breezermom
This was a really yummy soup. I love the combination of the coconut, ginger and lime- these are just amazing flavors! I did find that my finished soup was a tad bit bitter, but once I added a little sugar, the problem was gone. I can't find kaffir lime leaves, so I used lime peel; I'm a bit of a heat winp, so I only used one of the jalapenos as well. The only other change I made was to add some udon noodles that needed to be used, which made this a very hearty soup. I'm looking forward to having the leftovers tomorrow for lunch. Thanks for posting a great recipe!

IngridH
GREAT SOUP !! I did not make any changes, and this to us hit the spot last night. My DS an I only had this the kids I didnt try because thats not there there taste. Anyway, we each had two servings Will definately make again. Made for 1-2-3 hits.

weekend cooker