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Coconut Chicken Soup
This is a lovely expansion of the normal chicken soup. The coconut adds a subtle flavour that boosts the dish.
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Course:
Soup, Starter
Cuisine:
Thai
Keyword:
Chicken, Chillies, Coconut, Lemon, Lime, Nuts, Soup
Prep Time:
5
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
20
minutes
minutes
Servings:
4
people
Calories:
139
kcal
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Ingredients
Metric
Imperial
8
oz
chicken breasts
skinless/boneless
1
stick
lemon grass
2
cups
unsweetened coconut milk
1
cup
water
1
inch
ginger
sliced
1-2
in
hot chili peppers
to taste
2
tbsp
lemon juice
1
tbsp
lime juice
1
tbsp
fish sauce
1/2
tsp
sugar
cilantro
coriander
Instructions
Slice the chicken into 1/4-inch (5 mm) strips.
8 oz chicken breasts
Smash the lemon grass with the flat of a large knife and cut into 1-inch (2 cm) pieces.
1 stick lemon grass
Heat the coconut milk and water in a saucepan over moderate heat-do not boil.
2 cups unsweetened coconut milk,
1 cup water
Add the lemon grass, ginger, and chilies and simmer for 2 minutes, stirring frequently and being careful that the mixture does not boil.
1 inch ginger,
1-2 in hot chili peppers
Add the chicken strips and simmer 5 minutes.
Add the remaining ingredients and simmer for 1 minute.
2 tbsp lemon juice,
1 tbsp lime juice,
1 tbsp fish sauce,
1/2 tsp sugar
Serve garnished with cilantro.
cilantro
Nutrition
Calories:
139
kcal
|
Carbohydrates:
3
g
|
Protein:
17
g
|
Fat:
7
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
47
mg
|
Sodium:
572
mg
|
Potassium:
184
mg
|
Fiber:
1
g
|
Sugar:
1
g