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Coconut Chicken Soup
Coconut Chicken Soup
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Creamy Thai coconut soup with a tangy, spicy kick.
Ingredients:
  • 1 cup coconut milk
  • 2 lemon grass, chopped
  • 4 slices (1/2-inch) piece peeled fresh ginger
  • 5 makrut lime leaves, torn in half
  • 0.75 pound skinless, boneless chicken breasts, cut into strips
  • 5 tablespoons fish sauce
  • 2 tablespoons white sugar
  • 0.5 cup lime juice
  • 1 teaspoon red curry paste
  • 0.25 cup coarsely chopped cilantro
  • 15 green Thai chiles, crushed
Instructions:
  • In a large skillet over medium-high heat, bring coconut milk, lemongrass, ginger, and lime leaves to a boil. Add chicken, fish sauce, and sugar. Cook until chicken is no longer pink in the center, about 5 minutes. Stir in the remaining coconut milk and simmer for another 3 minutes.
  • Separate the lime juice and curry paste into 4 bowls. Ladle the soup into the bowls and top with fresh cilantro and sliced Thai chiles for a vibrant finish.

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