bowl of thai coconut soup

Thai Coconut Chicken Soup

Category,

This soup is based on the coconut thai soup concept, but the recipe uses ingredients that you’ll be able to find more easily in a typical supermarket. It is a subtle mixture of spices. Depending on how you feel about spicy food you can add jalapeño pepper to it or leave it without like in this recipe.

 

Yields2 Servings
Ingredients:
 2 boneless skinless chicken breasts
 1 bell pepper, sliced
 2 cloves of garlic (minced)
 2 cm ginger root
 300 ml chicken or vegetable broth
 ½ small bunch cilantro or basil
 1 lime
 ½ can coconut milk
 100 g white mushrooms (or shiitake mushrooms)
 1 tsp fish sauce
 1 tsp honey
 oil for frying
Optional
 1 jalapeño pepper
Directions:
1

Wash and dry mushrooms and bell pepper. Thinly slice mushrooms. Seed and small dice pepper. Transfer both to a medium bowl.

2

Peel and mince garlic and ginger. Grate 1 tsp of lime zest

3

Heat a small saucepan over medium heat.

4

Cut chicken into bite-sized pieces.

5

Coat bottom of saucepan with oil. Add chicken and, stirring frequently, cook until cooked through, 3-4 minutes. Transfer to a plate.

6

Return saucepan to stove. Add more oil, garlic and ginger. Stir until fragrant, 15-30 seconds. Add mushrooms, bell pepper, lime zest and juice. Stirring frequently, cook until vegetables are tender, 2-3 minutes.

7

Add broth, coconut milk, fish sauce, honey, and chicken. Simmer for about 5 minutes.
Start Timer: 5 Minutes

8

Wash and dry cilantro. Shave leaves off the stems; discard the stems and mince the leaves. Cut remaining ½ lime into wedges.

9

To serve, pour soup into a bowl, garnish with cilantro and squeeze lime juice over top. Enjoy!

 

Ingredients

Ingredients:
 2 boneless skinless chicken breasts
 1 bell pepper, sliced
 2 cloves of garlic (minced)
 2 cm ginger root
 300 ml chicken or vegetable broth
 ½ small bunch cilantro or basil
 1 lime
 ½ can coconut milk
 100 g white mushrooms (or shiitake mushrooms)
 1 tsp fish sauce
 1 tsp honey
 oil for frying
Optional
 1 jalapeño pepper

Directions

Directions:
1

Wash and dry mushrooms and bell pepper. Thinly slice mushrooms. Seed and small dice pepper. Transfer both to a medium bowl.

2

Peel and mince garlic and ginger. Grate 1 tsp of lime zest

3

Heat a small saucepan over medium heat.

4

Cut chicken into bite-sized pieces.

5

Coat bottom of saucepan with oil. Add chicken and, stirring frequently, cook until cooked through, 3-4 minutes. Transfer to a plate.

6

Return saucepan to stove. Add more oil, garlic and ginger. Stir until fragrant, 15-30 seconds. Add mushrooms, bell pepper, lime zest and juice. Stirring frequently, cook until vegetables are tender, 2-3 minutes.

7

Add broth, coconut milk, fish sauce, honey, and chicken. Simmer for about 5 minutes.
Start Timer: 5 Minutes

8

Wash and dry cilantro. Shave leaves off the stems; discard the stems and mince the leaves. Cut remaining ½ lime into wedges.

9

To serve, pour soup into a bowl, garnish with cilantro and squeeze lime juice over top. Enjoy!

Thai Coconut Chicken Soup
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