MENU
 
 
 
 

  • Thai Chicken and Coconut Soup

    1 vote
    Thai Chicken and Coconut Soup
    Prep time:
    Cook time:
    Servings: 6
    by Gwen Brimhall
    1 recipe
    		 >
    Sweetness from coconut milk and heat from chiles - delicious!

    Ingredients

    • Kaffir (lime) leaves or lemongrass
    • 3 c. Chicken stock
    • 2 2/3 cup unsweetened coconut milk ( canned is good)
    • 2 small Thai peppers or 3 fresh jalapeño peppers, seeded
    • 3 T. Thai fish sauce or soy sauce
    • 1 tsp. Minced, peeled, fresh ginger
    • 1/4 to 1/2 cup julienned carrots
    • 1/8 tsp. Salt
    • 1 lb. Boneless, skinless chicken breast
    • 2 T. Lime juice
    • Garnish: cilantro, green onion, bean sprouts

    Directions

    1. Simmer kaffir leaves or lemongrass in a little coconut mik for delicate citrus flavor. Bring to boil in soup pot: chicken stock and coconut milk. Reduce heat and stir in: peppers, fish sauce, ginger, carrots and salt. Simmer 10 min. Stir in 1 lb. Chicken, thinly sliced, raw and lime juice. Simmer, stirring occasionally, until chicken is no longer pink, about 5 min. Ladle into warm bowls ( or bowls of jasmine rice). Garnish with chopped fresh cilantro, minced green onion and cilantro.

    Similar Recipes

    Leave a review or comment