Our Favorite Chicken And Coconut Soup - Thai Style Recipe

Name: Our Favorite Chicken And Coconut Soup - Thai Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon oil; 1 stalk lemongrass (remove outer sheath and finely mince the bottom 3 inches of the stalk); 2 tablespoons fresh ginger (peel and finely mince); 1 clove garlic, finely minced; 1 small onion, sliced vertically to form thin strips; 2 tablespoons Thai red curry paste (I use Maesri brand); 2 tablespoons tom kha paste or 2 tablespoons tom yum paste; 6 cups chicken stock; 3 tablespoons fish sauce; 2 tablespoons sugar; 2 (14 ounce) cans unsweetened coconut milk; 1/2 teaspoon red pepper flakes; 1 dash Asian chili sauce (I use Sriracha brand); 1 -2 boneless skinless chicken breast, sliced into thin strips; 1 cup fresh mushrooms, sliced; 1 tomatoes, chopped; 1 (8 ounce) package fresh baby corn, about (I buy this at Trader Joe's); 3 tablespoons fresh lime juice; cilantro leaf (to garnish)

Servings: persons

1 tablespoon oil
1 stalk lemongrass (remove outer sheath and finely mince the bottom 3 inches of the stalk)
2 tablespoons fresh ginger (peel and finely mince)
1 clove garlic, finely minced
1 small onion, sliced vertically to form thin strips
2 tablespoons Thai red curry paste (I use Maesri brand)
2 tablespoons tom kha paste or 2 tablespoons tom yum paste
6 cups chicken stock
3 tablespoons fish sauce
2 tablespoons sugar
2 (14 ounce) cans unsweetened coconut milk
1/2 teaspoon red pepper flakes
1 dash Asian chili sauce (I use Sriracha brand)
1 -2 boneless skinless chicken breast, sliced into thin strips
1 cup fresh mushrooms, sliced
1 tomatoes, chopped
1 (8 ounce) package fresh baby corn, about (I buy this at Trader Joe's)
3 tablespoons fresh lime juice
cilantro leaf (to garnish)

1
Heat oil in a large stock pot Add the lemon grass, ginger, garlic, and onion and stir fry for about one minute.
2
Add the curry paste and Tom Kha soup mix paste and stir fry for about 30 seconds.
3
Add the chicken stock, fish sauce, and sugar and bring to a boil.
4
Reduce heat to low and simmer for about 15 minutes.
5
Slice the baby corn vertically into four pieces so that the corn resembles small strips.
6
Add the corn to the pot and simmer for 10 minutes.
7
Add the coconut milk, chicken, mushrooms, tomato, lime juice, hot sauce, and pepper flakes.
8
Simmer until the chicken is no longer pink, about 5 to 10 minutes.
9
Taste the soup and add more sugar, lime juice, or hot sauce, depending on your taste.
10
I usually add one more TBS of sugar.
11
Serve the soup garnished with cilantro leaves.
12
Note: If you have leftovers, the coconut milk will separate from the chicken broth when chilled.
13
Simply warm the soup back up and stir to blend.

791

kcal

Calories

Fat

Carbs

124

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 tablespoon oil, 1 stalk lemongrass (remove outer sheath and finely mince the bottom 3 inches of the stalk), 2 tablespoons fresh ginger (peel and finely mince), 1 clove garlic, finely minced, and more.

Yes, Our Favorite Chicken And Coconut Soup - Thai Style falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Our Favorite Chicken And Coconut Soup - Thai Style

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