Thai Coconut Chicken Soup Recipe
Here is an authentic Thai coconut chicken soup with a typical balance of flavors found in many dishes of Southeast Asia. My daughter who travels to Thailand often tells me that Thai food is about establishing a balance with all the flavors. A balanced combination of salty, sweet, sour, bitter and some heat. This has lemon grass, ginger, and curry paste to bring on some of those flavors.
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Servings: 6 servings
Calories: 225kcal
Ingredients
- 13.5 oz coconut milk (1 can)
- 1 tsp salt
- 1 ½ cup chicken broth
- 2 tsp ginger minced
- 2 Tbsp cilantro chopped
- 6-8 cremini mushrooms fresh, sliced
- 3 tsp fish sauce (nam pla)
- 1 lb chicken breast
- 2 Tbsp lemongrass chopped
- 1 Tbsp red curry paste
- ⅓ cup water
Instructions
- In a non stick skillet place uncooked chicken, lemon grass, ginger, and curry paste. Cook on low until the chicken is thoroughly cooked. Add ⅓ cup water when the chicken is almost done. Simmer for 5 minutes. Set aside to cool. Reserve the liquid from the cooking.
- In a soup pot place coconut milk, chicken broth, salt, cilantro, mushrooms, and fish sauce. Heat on medium for about 20 minutes. Add liquid in which chicken was cooked.
- Shred chicken and add to soup.
- Serve with a lime wedge if desired.
Notes
Frequently Asked Questions:
- How long can I save this soup? You can store in the refrigerator for up to 3-4 days in an airtight container.
- Can I freeze this soup? No, since this soup contains coconut milk it is best not to freeze because it will separate and will not be the same when defrosted and have the same texture when thawed. While it is safe to eat it may be a bit grainy and split when thawed.
Nutrition
Calories: 225kcal | Carbohydrates: 3g | Protein: 18g | Fat: 15g | Saturated Fat: 12g | Cholesterol: 48mg | Sodium: 935mg | Potassium: 576mg | Vitamin A: 425IU | Vitamin C: 5.9mg | Calcium: 26mg | Iron: 2.8mg
