Thai Chicken Coconut Soup Recipe

Name: Thai Chicken Coconut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon sesame oil; 2 boneless skinless chicken breasts; 1 (398 ml) can coconut milk; 398 ml water; 12 lemon, zest of, only; 4 kaffir lime leaves; 1 teaspoon dried chili; 1 tablespoon fresh ginger; 1 tablespoon brown sugar; ¼ cup fresh cilantro

Servings: persons

1 teaspoon sesame oil
2 boneless skinless chicken breasts
1 (398 ml) can coconut milk
398 ml water
12 lemon, zest of, only
4 kaffir lime leaves
1 teaspoon dried chili
1 tablespoon fresh ginger
1 tablespoon brown sugar
¼ cup fresh cilantro

1
Saute chicken breasts in oil at medium high, in a stove-top fry pan, until center is no longer pink.
2
Warm coconut milk in a medium-sized sauce pan, adding water.
3
Add zest of half a lemon.
4
Add kaffir lime leaves, dried chili peppers, ginger and brown sugar.
5
Loosely chop cilantro and add to sauce pan.
6
Remove chicken from pan and slice into thin strips, approximately 1 x 1/4.
7
Add to sauce pan.
8
Let simmer.

247

kcal

Calories

Fat

Carbs

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 10 ingredients. The key ingredients include: 1 teaspoon sesame oil, 2 boneless skinless chicken breasts, 1 (398 ml) can coconut milk, 398 ml water, and more.

Yes, Thai Chicken 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.

Thai Chicken Coconut Soup

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