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Thai Coconut Chicken Soup Recipe

Thai Coconut Chicken Soup Ingredients:

Thai Coconut Chicken Soup Recipe
Thai Coconut Chicken Soup Recipe
  • 1 quart chicken stock, recipe follows
  • 1 stalk lemon grass, white part only, cracked open with the flat side of a knife
  • 3 kaffir lime leaves, fresh or dried, hand torn
  • 1 (3-inch) piece fresh ginger, peeled and thinly sliced
  • 2 small Thai chilies, halved lengthwise
  • 2 garlic cloves, crushed
  • 1 (13-ounce) can unsweetened coconut milk
  • 2 tablespoons Thai fish sauce (nam pla)
  • 1 1/2 teaspoons sugar
  • 1 (8-ounce) can straw mushrooms, rinsed
  • 4 limes, juiced
  • 1 1/2 cups shredded cooked chicken
  • Kosher salt and freshly ground pepper
  • 1/4 cup chopped fresh cilantro leaves

How to make Thai Coconut Chicken Soup:

  • Bring the stock to the boil over medium heat in a soup pot. Add the lemon grass, kaffir lime leaves, ginger, chilies, and garlic. Lower the heat to medium-low, cover, and gently simmer for 10 minutes to let the spices infuse the broth.
  • Uncover and stir in the coconut milk, fish sauce, sugar, mushrooms, lime juice, and chicken. Simmer for 5 minutes to heat the chicken through; season with salt and pepper. Ladle the soup into a soup tureen or individual serving bowls. Garnish with cilantro. Be careful to avoid chewing the lemongrass, ginger, or lime leaves.

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