Thai Hot-and-Sour Coconut-Chicken Soup Recipe

Name: Thai Hot-and-Sour Coconut-Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups chicken stock or low-sodium broth; 2 1/2 tablespoons light brown sugar; 1/3 cup packed cilantro leaves, for garnish; 1 tablespoon finely grated fresh ginger; 2 fresh or dried kaffir lime leaves or 1 teaspoon finely grated lime zest; 1 stalk lemongrass, tender inner white part only, minced (about 2 tablespoons); Two 14-ounce cans coconut milk; 1 tablespoon plus 1 teaspoon tamarind concentrate; 1/2 pound shiitake mushrooms, stems removed and caps thinly sliced; 1 pound skinless, boneless chicken thighs, sliced crosswise into 2-by-1/4-inch pieces; 1 tablespoon plus 2 teaspoons Thai red chile paste; 1/4 cup fresh lime juice; 2 red or green Thai chiles, very thinly sliced on the bias; 1/4 cup Asian fish sauce

Servings: persons

3 cups chicken stock or low-sodium broth
2 1/2 tablespoons light brown sugar
1/3 cup packed cilantro leaves, for garnish
1 tablespoon finely grated fresh ginger
2 fresh or dried kaffir lime leaves or 1 teaspoon finely grated lime zest
1 stalk lemongrass, tender inner white part only, minced (about 2 tablespoons)
Two 14-ounce cans coconut milk
1 tablespoon plus 1 teaspoon tamarind concentrate
1/2 pound shiitake mushrooms, stems removed and caps thinly sliced
1 pound skinless, boneless chicken thighs, sliced crosswise into 2-by-1/4-inch pieces
1 tablespoon plus 2 teaspoons Thai red chile paste
1/4 cup fresh lime juice
2 red or green Thai chiles, very thinly sliced on the bias
1/4 cup Asian fish sauce

1
In a medium bowl, toss the chicken with the fish sauce.
2
In a large pot, combine the stock with the sugar, chile paste, tamarind, ginger, lemongrass and lime leaves and bring to a boil over moderately high heat.
3
Stir in the coconut milk and bring to a simmer.
4
Add the chicken and fish sauce along with the mushrooms and simmer, stirring occasionally, until the chicken is cooked through and the mushrooms are tender, about 3 minutes.
5
Remove from the heat and discard the lime leaves.
6
Stir in the lime juice and chiles.
7
Ladle the soup into bowls, sprinkle with the cilantro and serve.

580

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 14 ingredients. The key ingredients include: 3 cups chicken stock or low-sodium broth, 2 1/2 tablespoons light brown sugar, 1/3 cup packed cilantro leaves, for garnish, 1 tablespoon finely grated fresh ginger, and more.

Yes, Thai Hot-and-Sour Coconut-Chicken 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 Hot-and-Sour Coconut-Chicken Soup

How did you like this recipe?

Frequently Asked Questions