Thai-Style Chicken-Coconut Milk Soup

This Thai-style chicken coconut milk soup is a comforting yet vibrant dish that balances the richness of coconut with the brightness of lemongrass and ginger. The tender chicken strips simmer in a fragrant broth infused with aromatic herbs and a hint of heat from red pepper flakes. It&# 226;ÂÂs perfect for chilly evenings or when you crave something warm and nourishing. The combination of earthy mushrooms, fresh cilantro, and zesty lemon zest adds layers of flavor that make each spoonful satisfying. Serve it with rice or crusty bread for a complete meal. This recipe is simple enough for weeknights but impressive enough for guests.

Cooking Method: Boiling, Stewing

Cuisine: Thai

Courses: Soups

Difficulty: Intermediate

Servings: 6

Calories: 1526.0

Dietary: Gluten-free

Description

This Thai-style chicken coconut milk soup is a comforting yet vibrant dish that balances the richness of coconut with the brightness of lemongrass and ginger. The tender chicken strips simmer in a fragrant broth infused with aromatic herbs and a hint of heat from red pepper flakes. It&# 226;ÂÂs perfect for chilly evenings or when you crave something warm and nourishing. The combination of earthy mushrooms, fresh cilantro, and zesty lemon zest adds layers of flavor that make each spoonful satisfying. Serve it with rice or crusty bread for a complete meal. This recipe is simple enough for weeknights but impressive enough for guests.

Ingredients

14 fl Chicken broth
14 fl Coconut milk
2 Chicken Breast half;

Directions

1
Skin, bone, and cut the chicken breasts into thin strips.
2
Slice the scallions, chop the yellow onion, and peel and slice the fresh ginger.
3
Slice the lemongrass stalks thinly or use lemon zest as a substitute.
4
In a large saucepan, whisk together the chicken broth and coconut milk.
5
Add the chicken strips, scallions, yellow onion, and ginger to the saucepan.
6
Heat the mixture over medium heat until it is just below boiling.
7
Lower the heat and simmer for 15 to 20 minutes, or until the chicken is opaque and tender.
8
Stir in the lemongrass, red pepper flakes, chopped cilantro, drained straw mushrooms, and lemon zest.
9
Cook for an additional 5 minutes to allow the flavors to meld.
10
Add the milk and cook for 10 more minutes until heated through.
11
Stir in the fish sauce (nam pla) to taste.
12
Garnish with fresh cilantro sprigs and serve hot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1526.0kcal

% Daily Value *
Total Fat 115.5g178%
Saturated Fat 74.5g373%
Cholesterol 311.5mg104%
Sodium 336.0mg15%
Total Carbohydrate 8.8g3%
Dietary Fiber 0.4g2%
Sugars 10.5g
Protein 102.5g205%

* 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

Substitute lemongrass with 1/2 teaspoon of lemon zest if fresh lemongrass is unavailable.

Use canned straw mushrooms drained, or substitute with shiitake or button mushrooms.

Adjust the amount of red pepper flakes to control the spiciness level.

Fish sauce (nam pla) adds umami; you can reduce it for a milder flavor.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

For a richer texture, you can use full-fat coconut milk instead of regular.

Keywords: thai soup, chicken coconut soup, lemongrass, ginger, coconut milk, chicken broth, asian soup, comfort food, warm soup, herb soup, spicy soup, mushroom soup, lemongrass chicken, coconut chicken, thai cuisine, easy soup, healthy soup, dinner soup, gluten-free, dairy-free

Read it online: https://www.chefs-mate.com/recipe/thai-style-chicken-coconut-milk-soup/