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Chicken Coconut Soup

Magical.Palate's picture
Ingredients
  Chicken broth 3 Cup (48 tbs)
  Lemongrass stalk 1 , cut into 1-inch pieces and crushed with the side of a cleaver (Bottom 6 Inches Of Stalk)
  Thin ginger slices 3
  Canned coconut milk 14 Ounce (1 Can)
  Fish sauce 2 Tablespoon
  Whole chicken breast 1 , skinned, boned, and thinly sliced
  Canned straw mushrooms 1⁄2 Cup (8 tbs)
  Fresh lime juice 3 Tablespoon
  Serrano chile/Jalapeno chile 1 , seeded and slivered
  Chopped fresh basil 1 Tablespoon
Directions

In a large pot, bring the broth, lemongrass, and ginger to a boil.
Reduce the heat to medium, add the coconut milk and fish sauce, cover, and simmer for 8 minutes.
Add the chicken, mushrooms, lime juice, and chile and cook until the chicken turns opaque, about 5 minutes.
Add the basil leaves just before serving.
Ladle into individual soup bowls.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Healthy

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