Thai-Inspired Chicken Coconut Soup Recipe

Name: Thai-Inspired Chicken Coconut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the marinade; 1 Lime, zested and 1/2 juiced; 1 Red chili pepper, grated (The pepper's skin will be left over, which should be diced and saved for later); 1 teaspoon Ginger, grated; 2 -3 Cloves garlic, grated; 1 tablespoon Vegetable or coconut oil; 1 teaspoon Honey; 1 bunch Basil leaves, chopped (chopped Reserve half to use in the soup later); 1 pinch Salt; For the soup; 2 Chicken thighs with legs attached OR 2 diced chicken breasts; 1/2 Onion, diced; 1 tablespoon Ginger, diced; 2 Cloves garlic, diced; 1 teaspoon Fish sauce; 1 teaspoon Tamarind paste; 12 ounces Coconut milk, fresh or canned; 1/4 Lemon, juiced; Salt, to taste; Dried chili flakes, to taste

Servings: persons

For the marinade
1 Lime, zested and 1/2 juiced
1 Red chili pepper, grated (The pepper's skin will be left over, which should be diced and saved for later)
1 teaspoon Ginger, grated
2 -3 Cloves garlic, grated
1 tablespoon Vegetable or coconut oil
1 teaspoon Honey
1 bunch Basil leaves, chopped (chopped Reserve half to use in the soup later)
1 pinch Salt
For the soup
2 Chicken thighs with legs attached OR 2 diced chicken breasts
1/2 Onion, diced
1 tablespoon Ginger, diced
2 Cloves garlic, diced
1 teaspoon Fish sauce
1 teaspoon Tamarind paste
12 ounces Coconut milk, fresh or canned
1/4 Lemon, juiced
Salt, to taste
Dried chili flakes, to taste

1
Combine all the ingredients of the marinade together in a small bowl and whisk with a fork to combine. Place the chicken in a plastic bag and pour over the chicken. Let stand for 20-30 minutes at room temperature or up to 2 hours in the fridge. (Be sure to remove 15-20 minutes before cooking to bring the chicken to room temperature)
2
Heat a soup pot over medium-high heat and add vegetable oil. Add the chicken and sear until golden brown on the outside, then remove.
3
Add some more oil, then add the onions and a pinch of dried chili flakes, then fry until translucent (about 5 minutes).
4
Add the ginger, garlic, and red pepper skins (left over from the marinade) and fry for 1-2 minutes until the garlic is fragrant. Then add the fish sauce and tamarind paste, then give everything a good stir to combine the flavors. (Don't forget to scrape the bottom of the pot to remove all the charred bits of pure flavor left over from the chicken )
5
Re-add the chicken to the pot, followed by the coconut milk. Let simmer over medium-low heat for 10-20 minutes, or until the chicken is cooked and beginning to flake apart. (Check back relatively frequently since coconut milk has the tendency to boil over!)
6
Add a pinch of healthy salt, red chili flakes, remaining lime juice, a dash of lemon juice, and some more chopped basil. Taste and adjust accordingly. Plate, garnish with some chopped fresh cilantro, and enjoy out in the sun with a side of freshly-made rice

279

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 20 ingredients. The key ingredients include: For the marinade, 1 Lime, zested and 1/2 juiced, 1 Red chili pepper, grated (The pepper's skin will be left over, which should be diced and saved for later), 1 teaspoon Ginger, grated, and more.

Yes, Thai-Inspired 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-Inspired Chicken Coconut Soup

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