Thai-Style Chicken Soup

READY IN: 40mins
Recipe by Jenylyn

Sweet and sour components balance the richness of lemon grass-and-lime-infused coconut milk, which, in turn, tempers a slow-building chile burn.

Top Review by zonker77

Absolutely outstanding, and simple to make. As good as anything I've had in a Thai restaurant! This will go into my regular rotation

Ingredients Nutrition

Directions

  1. Heat oil in large saucepan over medium heat until just shimmering.
  2. Add lemon grass, shallots, cilantro, and 1 tablespoon fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes (vegetables should not brown).
  3. Stir in chicken broth and 1 can coconut milk; bring to simmer over high heat.
  4. Cover, reduce heat to low, and simmer until flavors have blended, 10 minutes.
  5. Pour broth through fine-mesh strainer and discard solids in strainer.
  6. Rinse saucepan and return broth mixture to pan.
  7. Return pan to medium-high heat.
  8. Stir remaining can coconut milk and sugar into broth mixture and bring to simmer.
  9. Reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes.
  10. Add chicken and cook, stirring constantly, until no longer pink, 1 to 3 minutes.
  11. Remove soup from heat.
  12. Combine lime juice, curry paste, and remaining 2 tablespoons fish sauce in small bowl; stir into soup.
  13. Ladle soup into bowls and garnish with cilantro, chilis, and scallions.
  14. Serve immediately with lime wedges.

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