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Thai Coconut Chicken Soup

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Monday, 24 January 2011 19:15


  • 1 quart chicken stock
  • 1 Tbs lemon grass paste, or fresh lemon grass
  • 3 kaffir lime leaves, or zest of 1 lime
  • 1 (3-inch) piece fresh ginger peeled and thinly sliced, or 1 Tbs ginger paste
  • 2 small Thai chilies, halved lengthwise
  • 2 garlic cloves, crushed
  • 1 (13-ounce) can unsweetened coconut milk
  • 2 tablespoons Thai fish sauce
  • 1 1/2 teaspoons sugar
  • 1 (8-ounce) can straw mushrooms, rinsed (optional)
  • juice of 2 limes
  • 1 1/2 cups shredded cooked chicken
  • Kosher salt and freshly ground pepper
  • 1/4 cup chopped fresh cilantro leaves


  • Bring the stock to the boil over medium heat in a soup pot. Add the lemon grass, kaffir lime leaves, ginger, chilies, and garlic. Lower the heat to medium-low, cover, and gently simmer for 10 minutes to let the spices infuse the broth.
  • Uncover and stir in the coconut milk, fish sauce, sugar, mushrooms, lime juice, and chicken. Simmer for 5 minutes to heat the chicken through; season with salt and pepper.
  • Ladle the soup into a soup tureen or individual serving bowls. Garnish with cilantro.


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