Thai Coconut & Chicken Soup

Thai Coconut & Chicken SoupSummer months very often call for light meals. When temperatures are high we don’t really fancy a full blown three course meal for our dinner. This Thai soup is quick and easy to make and it will deliver a wonderful dining experience, I promise. The ingredients as stated below will feed 4 hungry adults or a 2+1 family for two days 🙂

Thai Coconut & Chicken Soup - IngredientsIngredients:

  • ~600ml chicken stock
  • 2 x tins of coconut milk
  • 2 large chicken breasts
  • Fresh ginger; 5-7cm piece
  • 4tbsp olive oil
  • Lemon grass; about 6 pieces
  • 250g mushrooms
  • 4tbsp fish sauce
  • 6tbsp fresh lime juice
  • 2 chilli peppers
  • Sea salt (if needed)
  • Fresh coriander for garnish

For chicken marinade:

  • Sea salt
  • Smoked paprika
  • Fresh ground pepper
  • Lemon pepper (optional)
  • 2tbsp olive oil

Method:

Wash and cut your chicken into small cubes. Place in a bowl and add olive oil, sea salt, paprika and pepper(s) then mix well and put aside for a while (the longer you leave it, the better the taste will develop but you could cook it almost straight away if you choose to do so).

Chop the ginger and chilli pepper into smaller pieces. Squash the lemon grass to help release the oils and flavour but leave it in a large piece so it is easier to remove from the soup later. Wash and slice the mushrooms.

In a heavy bottom frying pan heat up 4tbsp of olive oil; once hot add ginger, lemon grass and chilli peppers and fry for 3 minutes to release the aroma. Add mushrooms and allow them to fry for a few minutes till softened.

Thai Coconut & Chicken Soup in the makingThai Coconut And Chicken Soup in the makingIn a second frying pan fry your chicken; it doesn’t have to be cooked through out as it will have time to cook inside the soup but I like to sear it to lock the juices in. Move the chicken into your mushroom pan and fry for addition 2-3 minutes.

In a large pot heat up the chicken stock, add coconut milk, fish sauce and lime juice; then add all remaining ingredients from your frying pan (being the chicken and mushroom with ginger, lemon grass and chilli peppers).

Cook on a low heat for at least 15 minutes.

Serve with fresh coriander and enjoy a wonderful flavour of the Far East 🙂

Thai Coconut And Chicken SoupTop tip: Be careful with your fish sauce. They are normally quite salty and the salt levels vary significantly from brand to brand, so if you are cooking it for the first time I would suggest adding only half of the amount stated in case it makes your soup too salty. I never found the need for additional salt but we all have different taste so who knows… maybe some of you will need it.

Do you like Thai food?

Yum

thai-coconut-chicken-soup

20 thoughts on “Thai Coconut & Chicken Soup

  1. Soups are my kids favorite one. This looks so different and delicious. Mixing Coconut milk with chicken & mushroom is something new for me, but it sounds like a healthy soup combo over all. I am going to try this one for sure.

  2. I’ve always been curious about Thai food, but the small town that I live in is pizza and burgers. This recipe looks super simple and sounds tasty! I’m going to try it!

  3. This looks like an interesting dish. My family doesn’t eat a ton of soups. I enjoy soup because it usually has veggies in it.

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