THAI COCONUT CHICKEN SOUP RECIPES

Name: Thai Chicken Coconut Soup
Prep time: 10 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 tbsp. extra-virgin olive oil; 1 tbsp. freshly minced ginger; 4 oz. shiitake mushrooms, chopped; 6 c. low-sodium chicken broth; 1 (14-oz.) can coconut milk; 1 tbsp. fish sauce; 1 lb. boneless skinless chicken thighs, cut into 1" pieces; Juice of 1 lime; Cilantro leaves, for garnish; Chili oil, for garnish (optional)

BEST THAI CHICKEN COCONUT SOUP RECIPE - HOW TO MAKE THAI ...

Best Thai Chicken Coconut Soup Recipe - How To Make Thai ... image

Try a satisfyingly rich bowl of Thai Chicken Coconut Soup.

Provided by Makinze Gore

Categories dairy-free gluten-free nut-free 30-minute meals weeknight meals poultry soup

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 tbsp. extra-virgin olive oil
1 tbsp. freshly minced ginger
4 oz. shiitake mushrooms, chopped
6 c. low-sodium chicken broth
1 (14-oz.) can coconut milk
1 tbsp. fish sauce
1 lb. boneless skinless chicken thighs, cut into 1" pieces
Juice of 1 lime
Cilantro leaves, for garnish
Chili oil, for garnish (optional)

Steps:

In a large pot over medium heat, heat oil. Add ginger and cook until fragrant, 1 minute, then add mushrooms and cook until soft, about 6 minutes.

SPICY THAI COCONUT CHICKEN SOUP RECIPE | MYRECIPES

Spicy Thai Coconut Chicken Soup Recipe | MyRecipes image

Coconut milk tames the heat and combines deliciously with shredded chicken breast in Spicy Thai Coconut Chicken Soup.

Provided by David Bonom

Total Time 32 minutes

Yield Serves 4 (serving size: about 1 1/3 cups)

Number Of Ingredients 15

Ingredients

2 teaspoons canola oil
1 cup sliced mushrooms
½ cup chopped red bell pepper
4 teaspoons minced peeled fresh ginger
4 garlic cloves, minced
1 (3-inch) stalk lemongrass, halved lengthwise
2 teaspoons sambal oelek (ground fresh chile paste)
3 cups Chicken Stock or fat-free, lower-sodium chicken broth
1?¼ cups light coconut milk
4 teaspoons fish sauce
1 tablespoon sugar
2 cups shredded cooked chicken breast (about 8 ounces)
½ cup green onion strips
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice

Steps:

Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add mushrooms and the next 4 ingredients (through lemongrass); cook 3 minutes, stirring occasionally. Add chile paste; cook 1 minute. Add Chicken Stock, coconut milk, fish sauce, and sugar; bring to a simmer. Reduce heat to low; simmer for 10 minutes. Add chicken to pan; cook 1 minute or until thoroughly heated. Discard lemongrass. Top with onions, cilantro, and juice.

Nutrition Facts : Calories 224 calories, CarbohydrateContent 15 g, CholesterolContent 58 mg, FatContent 9 g, FiberContent 1.1 g, ProteinContent 22.7 g, SaturatedFatContent 4.5 g, SodiumContent 463 mg

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