Thai - Style Coconut Chicken Soup Recipe

Name: Thai - Style Coconut Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon vegetable oil; 3 stalks lemongrass, halved lengthwise and sliced thin; 3 large shallots, chopped; 8 fresh cilantro stems, chopped course; 3 tablespoons fish sauce; 4 cups low sodium chicken broth; 2 (14 ounce) cans coconut milk; 1 tablespoon sugar; 8 ounces white mushrooms, sliced 1/4 inch thick; 1 lb boneless skinless chicken breast, cut in bite-size pices; 3 tablespoons lime juice; 2 teaspoons Thai red curry paste; ½ cup fresh cilantro leaves; 2 serrano chilies, stemmed, seeded and sliced thin; 2 scallions, sliced thin; lime wedge

Servings: persons

1 teaspoon vegetable oil
3 stalks lemongrass, halved lengthwise and sliced thin
3 large shallots, chopped
8 fresh cilantro stems, chopped course
3 tablespoons fish sauce
4 cups low sodium chicken broth
2 (14 ounce) cans coconut milk
1 tablespoon sugar
8 ounces white mushrooms, sliced 1/4 inch thick
1 lb boneless skinless chicken breast, cut in bite-size pices
3 tablespoons lime juice
2 teaspoons Thai red curry paste
½ cup fresh cilantro leaves
2 serrano chilies, stemmed, seeded and sliced thin
2 scallions, sliced thin
lime wedge

1
Heat oil in large saucepan over medimum heat until just shimering.
2
Add lemon grass, shallots, cilantro, and 1 tablespoon fish sauce and cook, stirring frequently, until lemon grass and shallots are just softened but not browned, 2 to 5 minutes.
3
Stir in chicken boroth and 1/2 of coconut milk and bring to a simmer over high heat.
4
Cover, reduce heat to low, and simmer until flavors have blended, about 10 minutes.
5
Pour broth through fine-mesh strainer and discard solids.
6
Rinse saucepan and return broth mixture to pan.
7
Stir remaining coconut milk and sugar into borth mixture and bring to simmer over medimum high heat, add mushrooms, and cook until just tender, 2 to 3 minutes.
8
Add chicken and cook, stirring constantly, until no longer pink, 1 to 3 minutes.
9
Remove soup from heat.
10
Combine lime juice, curry paste, and remaining 2 tablespoons fish sauce in small bowl and stir into soup.
11
FOR THE GARNISH: Ladle soup into bowles and garnish with cilantro, chiles, and scallions.
12
Serve immediately with lime wedges.

730

kcal

Calories

Fat

Carbs

118

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 16 ingredients. The key ingredients include: 1 teaspoon vegetable oil, 3 stalks lemongrass, halved lengthwise and sliced thin, 3 large shallots, chopped, 8 fresh cilantro stems, chopped course, and more.

Yes, Thai - Style 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 - Style Coconut Chicken Soup

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