This is a print preview of "Thai Chicken and Coconut Soup" recipe.

Thai Chicken and Coconut Soup Recipe
by Gwen Brimhall

Thai Chicken and Coconut Soup

Sweetness from coconut milk and heat from chiles - delicious!

Rating: 5/5
Avg. 5/5 1 vote
Prep time: Thailand Thai
Cook time: Servings: 6

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.