Chicken Coconut Soup

This soup is a treasure: a quintessentially Thai dish that you can make at home simply, quickly, and with great success.



by 1  person


add your rating
add a comment
Yield: Serves four as a starter or two as a light meal
Recent Activity:
 
savings in
 
Ingredients
  • see savings
    On Sale
    2   
    fresh lemongrass
  • see savings
    On Sale
    2   tablespoons 
    fresh lime juice
  • see savings
    On Sale
    2   tablespoons 
    fish sauce (nam pla)
  • see savings
    On Sale
    2   
    scallions (white and green parts), trimmed and very thinly sliced crosswise
  • see savings
    On Sale
    6   
    fresh or frozen wild lime leaves (also known as kaffir lime leaves), torn or cut into quarters
  • see savings
    On Sale
    10 - 12   
    thin slices galangal, fresh, frozen, or dried (or 10 to 12 thin slices fresh unpeeled ginger)
  • see savings
    On Sale
    8 - 10   
    fresh hot red and green Thai chiles, stemmed and lightly pressed with the side of a knife (or 3 or 4 serranos, thinly sliced) for garnish (optional)
  • see savings
    On Sale
    2   tablespoons 
    coarsely chopped fresh cilantro
  • see savings
    On Sale
    1   
    boneless chicken breast half (about 6 ounces), cut into bite-size chunks or sliced across the grain into strips
  • see savings
    On Sale
    1/4  pound 
    white mushrooms, cleaned, stems trimmed, and thinly sliced to yield 1 cup
  • see savings
    On Sale
    1  14  ounce can 
    unsweetened coconut milk (shake the can before opening it)
  • see savings
    On Sale
    1  14  ounce can 
    low-salt chicken broth or 1-3/4 cups water

Directions
1.
Trim away and discard the root end and the top 3 inches of each stalk of lemongrass, along with any brittle leaves. Pound each stalk lightly with the spine of a cleaver or an unopened can. Cut each stalk crosswise into 2-inch lengths and set aside.
2.
In a large serving bowl, combine the lime juice, fish sauce, scallions, and half of the wild lime leaves. Set the bowl by the stove, along with small dishes containing the galangal, lemongrass, and remaining lime leaves; the chiles (if using), the chopped cilantro; and the sliced chicken and mushrooms.
3.
In a medium saucepan, combine the coconut milk and broth. Bring to a gentle boil over medium-high heat. Stir in the galangal, lemongrass, and lime leaves. Add the chicken and mushrooms. Return to a gentle boil, reduce the heat, and simmer for 10 minutes to infuse the flavors and cook the chicken.
4.
Remove the pan from the heat, pour the hot soup over the seasonings in the serving bowl, and stir well. Sprinkle with the chopped cilantro and serve hot. Pass around the chiles for those who want them.
Add Your Review
 Articles
Chicken Noodle Soup: An Easy Way to Make a Comforting Classic
...: improving my barely-there cooking skills by making 40 new-to-me recipes. A chicken noodle soup... cold and needed easy-to-eat comfort food. For a seasoned home cook, chicken noodle soup may be a simple.... Logically, then, my first step was to search "easy chicken noodle soup recipe" and choose... read more...
Island-Style Banana Bread with Coconut and Pecans
... breads to the curb with the addition of toasted coconut, cream cheese and fragrant pecans. Click here... here thanks to the layers of smooth coconut-flecked cream cheese that get spread in between the banana... flours at home, so I swapped in 1 cup of spelt flour and used melted coconut oil instead of butter... read more...
Summer Dessert: Berry Coconut Milk Ice Pops and Review of Vibrant Food
... have for dinner last night? KH: Some leftover halibut, leftover mushroom soup, and the last... of Montana. And I'm really excited to focus on my photography career! Summer Berry-Coconut Milk Ice Pops I... deeply satisfying. The jammy mash-up of berries with the coconut milk and cardamom makes these pops just... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products