Thai Coconut Chicken Soup
Thai Coconut Chicken Soup requires about 30 minutes from start to finish. Watching your figure? This gluten free, dairy free, whole 30, and ketogenic recipe has 410 calories, 28g of protein, and 31g of fat per serving. For $3.76 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of straw mushrooms, salt, fresh ginger, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 92 people have tried and liked this recipe. It is perfect for Autumn. A few people really liked this soup. It is brought to you by Recipe Girl. This recipe is typical of Asian cuisine. Overall, this recipe earns a good spoonacular score of 67%. Users who liked this recipe also liked Tom Kha Soup (Thai Chicken Coconut Soup), Tom Kha Soup (Thai Chicken Coconut Soup), and Thai Chicken and Coconut Soup.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
4 cups chicken broth
2 tablespoons coconut oil
2 teaspoons Red Boat fish sauce
snipped fresh cilantro
2 tablespoons grated fresh ginger
1 13.5 ounces full-fat coconut milk
4 cloves garlic, minced
1 bunch green onions, thinly sliced
2 stalks lemongrass (see Tip below), cut into chunks
1 tablespoons freshly squeezed lime juice
lime wedges
1 Thai red chile or jalapeño, seeded and finely chopped
1/2 teaspoon salt
1 pound boneless, skinless chicken breast
1 can straw mushrooms, drained and rinsed
Equipment:
sauce pan
Cooking instruction summary:
Melt the coconut oil in a large saucepan over medium-low heat. Add the green onions, garlic, ginger, lemongrass, and chile. Cook, stirring continuously to avoid burning the garlic and ginger, for 2 minutes. Raise the heat to medium and stir into the broth, mushrooms, coconut milk, fish sauce, lime juice and salt. Add the chicken and bring to a boil. Reduce the heat and simmer, uncovered, until the chicken is no longer pink and the internal temperature registers 165 degrees F., about 15 minutes. Remove the chicken from the soup and let it rest for 2 minutes. Remove the lemongrass pieces. Use two forks to shred the chicken into chunks, then return the chicken to the soup. Serve the soup with fresh cilantro and lime wedges.
Step by step:
1. Melt the coconut oil in a large saucepan over medium-low heat.
2. Add the green onions, garlic, ginger, lemongrass, and chile. Cook, stirring continuously to avoid burning the garlic and ginger, for 2 minutes. Raise the heat to medium and stir into the broth, mushrooms, coconut milk, fish sauce, lime juice and salt.
3. Add the chicken and bring to a boil. Reduce the heat and simmer, uncovered, until the chicken is no longer pink and the internal temperature registers 165 degrees F., about 15 minutes.
4. Remove the chicken from the soup and let it rest for 2 minutes.
5. Remove the lemongrass pieces. Use two forks to shred the chicken into chunks, then return the chicken to the soup.
6. Serve the soup with fresh cilantro and lime wedges.
Nutrition Information:
Related Videos:
How to Make AUTHENTIC Tom Kha Gai Soup (Thai Coconut Chicken Soup) - COOKwithAPRIL
