Thai Chicken Soup With Coconut And Lime Recipe

Name: Thai Chicken Soup With Coconut And Lime
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil; 2 lemongrass stalks, tough parts discarded, bottom bulb finely chopped; 1 large shallot, thinly sliced; 4 quarter-size slices fresh ginger, peeled and sliced; 2 1/2 cups low-sodium chicken broth; 4 teaspoons Asian fish sauce; 2 teaspoons packed brown sugar; 4 ounces shiitake mushrooms, stems discarded and caps thinly sliced; 1/2 small red bell pepper, seeded and thinly sliced, slices halved on diagonal; 12 ounces boneless, skinless chicken breasts, cut crosswise into thin strips; 1 13.5-oz. can coconut milk; 3 tablespoons fresh lime juice; 1/3 cup roughly torn cilantro; 2 scallions, thinly sliced (about 1/4 cup); Thai chilies, thinly sliced, optional; Lime wedges, for serving

Servings: persons

1 tablespoon canola oil
2 lemongrass stalks, tough parts discarded, bottom bulb finely chopped
1 large shallot, thinly sliced
4 quarter-size slices fresh ginger, peeled and sliced
2 1/2 cups low-sodium chicken broth
4 teaspoons Asian fish sauce
2 teaspoons packed brown sugar
4 ounces shiitake mushrooms, stems discarded and caps thinly sliced
1/2 small red bell pepper, seeded and thinly sliced, slices halved on diagonal
12 ounces boneless, skinless chicken breasts, cut crosswise into thin strips
1 13.5-oz. can coconut milk
3 tablespoons fresh lime juice
1/3 cup roughly torn cilantro
2 scallions, thinly sliced (about 1/4 cup)
Thai chilies, thinly sliced, optional
Lime wedges, for serving

1
Warm a large saucepan over medium heat. Add oil; swirl to coat. Add lemongrass, shallot and ginger; cook, stirring, until fragrant and beginning to soften, about 2 minutes. Add broth, fish sauce and sugar; bring to a boil, then reduce heat to medium-low and simmer for 10 minutes. Strain, pressing on solids; discard solids.
2
Return soup to pan; bring back to a simmer over medium-low heat. Stir in mushrooms and bell pepper; cook for 2 minutes. Stir in chicken; cook until just opaque, about 2 minutes longer. Stir in coconut milk and lime juice; cook, stirring occasionally, until warmed through. Ladle into serving bowls and top with cilantro, scallions and chilies, if desired. Serve with lime wedges.

557

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.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 tablespoon canola oil, 2 lemongrass stalks, tough parts discarded, bottom bulb finely chopped, 1 large shallot, thinly sliced, 4 quarter-size slices fresh ginger, peeled and sliced, and more.

Yes, Thai Chicken Soup With Coconut And Lime 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 Soup With Coconut And Lime

How did you like this recipe?

Frequently Asked Questions