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Spicy Chicken Coconut Soup

Spicy Chicken Coconut Soup recipe image
This Spicy Chicken Coconut Soup is a fragrant and comforting dish that balances the richness of coconut milk with the bright heat of fresh chilies. Tender shredded chicken breasts are simmered in a savory broth infused with lemongrass, galangal, and aromatic herbs. The result is a velvety, complex soup that warms the soul on chilly evenings. It&# 226;ÂÂs quick to prepare yet feels gourmet, making it perfect for weeknight dinners or when you need a boost of immunity-boosting flavors. Serve it hot with a squeeze of lime for an extra zesty finish.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 35.0
Dietary: Gluten-free
Description
This Spicy Chicken Coconut Soup is a fragrant and comforting dish that balances the richness of coconut milk with the bright heat of fresh chilies. Tender shredded chicken breasts are simmered in a savory broth infused with lemongrass, galangal, and aromatic herbs. The result is a velvety, complex soup that warms the soul on chilly evenings. It&# 226;ÂÂs quick to prepare yet feels gourmet, making it perfect for weeknight dinners or when you need a boost of immunity-boosting flavors. Serve it hot with a squeeze of lime for an extra zesty finish.
Ingredients
  • 2 Chicken Breast halves
  • 1/2 cup Slivered fresh lemon, with
Directions
  1. 1
    Place chicken breasts in a saucepan and cover with cold water.
  2. 2
    Bring to a boil over medium heat, then immediately reduce heat to a gentle simmer.
  3. 3
    Simmer uncovered for about 12 minutes, or until the meat is opaque and just cooked through.
  4. 4
    Remove the chicken from the water and let it cool to room temperature.
  5. 5
    Discard skin and bones, then shred the chicken into bite-sized pieces.
  6. 6
    In a small bowl, combine slivered lemon, fish sauce, chopped hot chile pepper, sliced green onions, and sugar. Set aside.
  7. 7
    In a large saucepan, combine coconut milk, chicken stock, minced lemongrass, whole straw mushrooms, and slivered galangal root.
  8. 8
    Bring the mixture to a boil over medium-high heat.
  9. 9
    Reduce heat and simmer uncovered for 15 to 20 minutes, until the lemongrass is tender.
  10. 10
    Add the reserved shredded chicken and the lemon-chili mixture to the pot.
  11. 11
    Heat through for about 3 minutes, stirring gently.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 35.0kcal
% Daily Value *
Total Fat 1.0g2%
Saturated Fat 0.3g2%
Cholesterol 94.4mg32%
Sodium 10.8mg1%
Total Carbohydrate 0.1g1%
Dietary Fiber 0.0g0%
Sugars 0.1g
Protein 5.2g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Galangal has a sharper, more citrusy flavor than ginger. If you cannot find fresh galangal, dried galangal works well, but ginger is an acceptable substitute if you adjust the quantity to taste.

For extra heat, increase the amount of chopped hot chile peppers or add a dash of chili paste.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to prevent the coconut milk from separating.

This recipe is tagged as Vegan in the original metadata, but it contains chicken and fish sauce. To make it vegan, substitute chicken stock with vegetable broth, chicken with tofu or mushrooms, and fish sauce with soy sauce or tamari.

Keywords: spicy, chicken, coconut, soup, thai, lemongrass, galangal, chili, simmered, shredded, comfort food, dinner, aromatic, broth, mushrooms, fish sauce, quick meal, warming, zesty, healthy, protein
Read it online: https://www.chefs-mate.com/recipe/spicy-chicken-coconut-soup/