Thai Coconut Milk and Chicken Soup
- Reviews 1
Ready In: 50 mins
Serves: 4-6
Ingredients
- 1 lb boneless skinless chicken breast, cut in 1-inch cubes
- 2 cups chicken stock
- 2 inches piece of fresh galanga root or 2 inches frozen galanga root, thinly sliced
- 1 stalk fresh lemongrass, cut in 1-inch pieces and crushed
- 2 (13 1/2ounce) cans unsweetened coconut milk
- 2 tablespoons Thai fish sauce
- 1 lime, juice of
- 1⁄4 cup thinly sliced scallion
- 1⁄4 cup chopped fresh cilantro
Directions
- Place chicken, chicken stock, galanga, and lemon grass in a large saucepan and bring to a boil.
- Reduce heat to low and simmer until chicken is cooked through.
- Add coconut milk and continue cooking on low until soup comes back to a simmer.
- Just before serving stir in fish sauce and lime juice.
- Pour into soup bowls and sprinkle top with scallions and cilantro.
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