Warm earthy notes surround tender pieces of chicken in this delicate bowl of soup. With subtle tones of coconut and citrus plus a touch of heat, this is indeed a chicken soup to warm your soul.
Inspired by ingredients often found in Thai cuisine, this soup is layered in flavors that blend together in a beautiful way. We typically think of coconut for use only in desserts, but the increased availability of coconut milk has shown the versatility of this familiar item in both sweet and savory dishes. And this soup showcases coconut in a wonderful savory way.
Coconut milk and chicken stock create the base for this chicken soup, along with highlights of lemongrass, citrus and ginger. Add a splash of fish sauce to bring a bit of savory to the dish plus red pepper flakes to create a gentle heat that will linger on the palate.
Full of tender pieces of chicken, this simple soup comes together quickly – in less than an hour you’ll be ladling up a steaming bowl.
Sprinkle with toasted coconut plus fresh cilantro to round things out. It’s a delicious addition to your collection of chicken soup recipes and a delightful use of coconut!
Thai Inspired Coconut Chicken Soup
By cutting the chicken into very thin slices it will cook quickly and leave you with an incredibly tender bite.
2-½ cups coconut milk, divided
1-½ cups chicken stock
3 stalks of lemon grass*
1 piece of peeled ginger, about 1” in length
1-½ pounds of boneless, skinless chicken breast
3 tablespoons fish sauce
Zest from 1 lime, about ½ teaspoon
1-½ tablespoons fresh lime juice
1-½ teaspoons red pepper flakes
½ teaspoon kosher salt
1-½ teaspoons sugar
1-½ teaspoons cornstarch
Toasted coconut, chopped cilantro for garnish
*If you can’t find lemongrass, substitute 3 strips of lemon peel, each about 1’’ in length and ½” wide.
Pour 2 cups of the coconut milk and the chicken stock into a stockpot. Cut the lower third off the stalks of lemongrass and discard the top portions. Trim the bottom of the stalk and cut each piece in half. Slice the peeled ginger into 4 pieces.
Add the lemongrass and the ginger to the stockpot then bring to a boil over medium heat. Once the coconut milk and stock have come to a boil, reduce the heat to the medium-low and simmer for 15 minutes.
Slice the chicken breast into very thin strips and add to the soup. Continue simmering for an additional 5 minutes or until the chicken has cooked through.
Remove the stalks of lemongrass and the ginger from the soup and discard. Stir in the fish sauce, the lime zest and lime juice along with the red pepper flakes, kosher salt and sugar.
In a small bowl, whisk together the remaining ½ cup coconut milk with the cornstarch. Stir into the soup and cook for about 15 minutes until the soup is warmed through and slightly thickened.
Serve with a sprinkling of toasted coconut and chopped cilantro.
Makes 4 to 6 servings.
To toast coconut, spread sweetened coconut flakes onto a rimmed baking sheet. Bake at 350-degrees for about 7 to 8 minutes or until golden. Stir frequently to keep the coconut from burning.
Thai Inspired Coconut Chicken Soup
Equipment
- Stockpot
- Rimmed baking sheet
Ingredients
- 2-½ cups coconut milk, divided
- 1-½ cups chicken stock
- 3 stalks lemon grass*
- 1 piece peeled ginger, about 1” in length
- 1-½ pounds boneless, skinless chicken breast
- 3 tablespoons fish sauce
- Zest from 1 lime, about ½ teaspoon
- 1-½ tablespoons fresh lime juice
- 1-½ teaspoons red pepper flakes
- ½ teaspoon kosher salt
- 1-½ teaspoons sugar
- 1-½ teaspoons cornstarch
- Toasted coconut, chopped cilantro for garnish
Instructions
- Pour 2 cups of the coconut milk and the chicken stock into a stockpot.
- Cut the lower third off the stalks of lemongrass and discard the top portions. Trim the bottom of the stalk and cut each piece in half. Slice the peeled ginger into 4 pieces.
- Add the lemongrass and the ginger to the stockpot then bring to a boil over medium heat. Once the coconut milk and stock have come to a boil, reduce the heat to the medium-low and simmer for 15 minutes.
- Slice the chicken breast into very thin strips and add to the soup. Continue simmering for an additional 5 minutes or until the chicken has cooked through.
- Remove the stalks of lemongrass and the ginger from the soup and discard. Stir in the fish sauce, the lime zest and lime juice along with the red pepper flakes, kosher salt and sugar.
- In a small bowl, whisk together the remaining ½ cup coconut milk with the cornstarch. Stir into the soup and cook for about 15 minutes until the soup is warmed through and slightly thickened.
- Serve with a sprinkling of toasted coconut and chopped cilantro.
- To toast coconut, spread sweetened coconut flakes onto a rimmed baking sheet. Bake at 350-degrees for about 7 to 8 minutes or until golden. Stir frequently to keep the coconut from burning.
