Thai Chicken And Coconut Soup Recipe

Name: Thai Chicken And Coconut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stalk lemongrass, cut in half lengthwise; 300 g carrots, peeled and coarsely chopped; 1 None leek, coarsely chopped; 250 g celery, diced; 1 bunch coriander, chopped; 1 None chicken breast (on the bone with skin, about 650 g); 10 None black peppercorns; 1 bunch spring onions, sliced, 1 set aside for garnish; 750 g mushrooms, halved; 1-2 None red chilli peppers, seeded and finely chopped; 3 tbsp sunflower oil; 1 can (400ml) coconut milk; 1 None kaffir lime leaf; 2-4 tbsp soy sauce

Servings: persons

1 stalk lemongrass, cut in half lengthwise
300 g carrots, peeled and coarsely chopped
1 None leek, coarsely chopped
250 g celery, diced
1 bunch coriander, chopped
1 None chicken breast (on the bone with skin, about 650 g)
10 None black peppercorns
1 bunch spring onions, sliced, 1 set aside for garnish
750 g mushrooms, halved
1-2 None red chilli peppers, seeded and finely chopped
3 tbsp sunflower oil
1 can (400ml) coconut milk
1 None kaffir lime leaf
2-4 tbsp soy sauce

1
Put the chicken, celery, carrots, leek, cilantro, lemongrass and peppercorns in a large saucepan. Add 6 cups water, season with salt and pepper and bring to a boil over high heat. Reduce heat to low and simmer for 45 mins until the chicken is cooked through.
2
Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook for 5 mins, stirring often. Add the coconut milk, scallions, chile peppers and lime and bring to a boil. Reduce heat and simmer for 5-10 mins.
3
Remove the chicken from the broth and cool. Pour the broth through a fine sieve and discard the solids. Return the broth to the saucepan. Remove the skin and bones from the chicken and dice the meat. Add the coconut milk mixture to the broth along with the diced chicken. Bring to a simmer and warm through. Season with the soy sauce and salt and pepper. Ladle the soup into four bowls, garnish with the reserved scallion and serve.

386

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 stalk lemongrass, cut in half lengthwise, 300 g carrots, peeled and coarsely chopped, 1 None leek, coarsely chopped, 250 g celery, diced, and more.

Yes, Thai Chicken And Coconut Soup 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.

That's it — enjoy your meal!

Thai Chicken And Coconut Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions