Our Favorite Chicken and Coconut Soup - Thai Style
photo by beckas
- Ready In:
- 45mins
- Ingredients:
- 19
- Serves:
-
8
ingredients
- 1 tablespoon oil
- 1 stalk lemongrass (remove outer sheath and finely mince the bottom 3 inches of the stalk)
- 2 tablespoons fresh ginger (peel and finely mince)
- 1 clove garlic, finely minced
- 1 small onion, sliced vertically to form thin strips
- 2 tablespoons Thai red curry paste (I use Maesri brand)
- 2 tablespoons tom kha paste or 2 tablespoons tom yum paste
- 6 cups chicken stock
- 3 tablespoons fish sauce
- 2 tablespoons sugar
- 2 (14 ounce) cans unsweetened coconut milk
- 1⁄2 teaspoon red pepper flakes
- 1 dash Asian chili sauce (I use Sriracha brand)
- 1 -2 boneless skinless chicken breast, sliced into thin strips
- 1 cup fresh mushrooms, sliced
- 1 tomatoes, chopped
- 1 (8 ounce) package fresh baby corn, about (I buy this at Trader Joe's)
- 3 tablespoons fresh lime juice
- cilantro leaf (to garnish)
directions
- Heat oil in a large stock pot Add the lemon grass, ginger, garlic, and onion and stir fry for about one minute.
- Add the curry paste and Tom Kha soup mix paste and stir fry for about 30 seconds.
- Add the chicken stock, fish sauce, and sugar and bring to a boil.
- Reduce heat to low and simmer for about 15 minutes.
- Slice the baby corn vertically into four pieces so that the corn resembles small strips.
- Add the corn to the pot and simmer for 10 minutes.
- Add the coconut milk, chicken, mushrooms, tomato, lime juice, hot sauce, and pepper flakes.
- Simmer until the chicken is no longer pink, about 5 to 10 minutes.
- Taste the soup and add more sugar, lime juice, or hot sauce, depending on your taste.
- I usually add one more TBS of sugar.
- Serve the soup garnished with cilantro leaves.
- Note: If you have leftovers, the coconut milk will separate from the chicken broth when chilled.
- Simply warm the soup back up and stir to blend.
Reviews
-
Very tasty and wonderful flavors! It tasted like the soup I usually have at the Thai's restuarants. I followed everything as stated except: I did not minced the lemongrass(it was too hard), and I left out the tomatoes. I cut the lemongrass stalk in fourth so it was easily fish out. I had a difficult time attempting to mince the lemongrass so I just gave up. The receipt was very easy to follow. I had a lot of the ingredients on hand so it was effortless to cook them. It would be a challenge to find the ingredients if you don't live near an Asian grocery store. Thank you for sharing your receipt.
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This is a great recipe! I have made it twice now and both times it everyone loved it and wished there had been more. It tastes so similar to our favorite soup at a Thai restaurant here in Christchurch. One thing to note: coconut milk and coconut cream are not the same thing, make sure you are getting the milk. Also dont skimp on the vegetables and the lemongrass and lime...soooo delicious.
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RECIPE SUBMITTED BY
beckas
Bay Area, CA
I love Recipezaar! I have found many great recipes on this site! Since I've found zaar, I've been spending more time making recipes from zaar than I have from my dozens of cookbooks. What can I say....zaar members post darn good recipes! I wish that I could spend more time cooking but I tend to keep meals simple because I work full time as an Microsoft Exchange E-mail Administrator and I spend the rest of my time taking care of my three year old toddler. He demands so much of my time that I don't have as much time to cook as I used to. My favorite hobbies are collecting recipes and photography. I am an amateur photographer and I take pictures at almost every chance that I get. The picture that is posted on this page is a self portrait.