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Chicken Coconut Soup
Heart-warming Soups
Prep time:
10 minutesCook time:
21-23 minutes“This creamy, spicy recipe is reminiscent of coastal Thailand—it’s great for a winter weekend when you’d rather be on a tropical beach!”
Ingredients
Serves 4
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken breasts, cut into strips
- 4 cloves garlic, minced
- 2 cans (14-ounce each) coconut milk
- 3 cups chicken broth
- 3 tablespoons lime juice
- 1 tablespoon minced gingerroot or 1 teaspoons ground ginger
- 1 tablespoon fish sauce or soy sauce
- 2 teaspoons sriracha sauce or hot pepper sauce
- 4 teaspoons chopped green onions (optional)
- 4 teaspoons chopped fresh cilantro (optional)
Directions
1
Heat the oil in a medium saucepan over medium-high heat until hot. Add the chicken strips. Cook, turning occasionally, until the chicken is golden brown, 3–4 minutes. Transfer the browned chicken to a plate.
2
Reduce heat to medium. Add the garlic to the pot. Cook, stirring frequently, until the garlic is cooked through, about 30 seconds. Stir in the coconut milk, broth, lime juice, gingerroot, fish sauce and sriracha sauce. Bring to a boil.
3
Reduce heat to medium-low. Simmer until the flavors are blended, about 15 minutes. Return the chicken to the pot. Cook until the chicken is heated through, 2–3 minutes longer.
4
Divide the soup evenly among 4 bowls. Sprinkle each with 1 tsp. onion and 1 tsp. cilantro, if desired.
Variations(0)
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
Coconut milk is made by combining water with shredded coconut meat and pressing the mixture. Be sure to use coconut
milk (which is from the first pressing and has a higher fat content) for this recipe, not light coconut milk, which comes from the second pressing and has less fat. This soup will curdle if light coconut milk is used.
Serving Suggestion
Serving Suggestion
Serve this spicy soup with a vegetable stir fry and white rice. Pineapple smoothies are the perfect dessert.
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