Thai · Dinner
Coconut Chicken Soup
A Thai coconut soup built on chicken thigh simmered in coconut milk with lemongrass, ginger, kaffir lime leaves substituted with lime zest, and fish sauce. Finished with mushrooms, cilantro and fresh chili, it balances creamy richness against sour lime juice and salty fish sauce in one bowl.
$5
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
478Calories
41.2gProtein
29.6gFat
14.8gCarbs
8.4gSugar
2.1gFiber
1210mgSodium
199mgChol
18.9gSat Fat
870mgPotassium
55mgCalcium
3.4mgIron
0.6mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
low-carb
spice-route
all-time-classics
gluten-free
Instructions
1
Prep
Cut chicken thigh into bite-sized pieces. Slice ginger thinly, bruise lemongrass, halve mushrooms, slice chili, chop cilantro and scallion.
2
Simmer
Bring chicken stock and coconut milk to gentle simmer over medium heat for 3 minutes until small bubbles form at the edge.
3
Simmer
Add lemongrass and ginger to pot and simmer over medium-low heat for 5 minutes until broth turns fragrant and pale gold.
4
Simmer
Add chicken pieces and poach over medium-low heat for 8 minutes, stirring occasionally, until opaque throughout.
5
Simmer
Stir in mushrooms and simmer over medium heat for 4 minutes until softened and glossy.
6
Finish
Remove pot from heat. Stir in fish sauce, lime juice and sugar until balanced between sour, salty and rich.
7
Plate
Ladle soup into bowl. Scatter chili, cilantro and scallion over top and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh
- 1 1/2 cup360ml coconut milk
- 1 cup240ml chicken stock
- 22 stalk lemongrass
- 22 in (30g) fresh ginger
- 7 oz200g mushroom
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 22 small chili
- 4 tbsp4 tbsp cilantro
- 4 tbsp4 tbsp scallion
- 1 tsp1 tsp sugar-white
