Chicken Coconut Soup
Dive into the rich, aromatic flavors of Chicken Coconut Soup, a comforting Thai-inspired dish that’s as nourishing as it is delicious. This creamy soup combines tender slices of chicken breast with the exotic allure of coconut milk, infused with fragrant lemongrass, fresh ginger, and kefir lime leaves. Earthy mushrooms provide hearty texture, while a splash of fish sauce and lime juice add the perfect balance of savory and tangy notes. Topped with bright coriander leaves, sliced green onions, and a hint of fresh chili heat, this gluten-free soup is a true flavor symphony. Ready in just 45 minutes, it’s the ideal quick and wholesome meal for cozy evenings. Perfect for lovers of Southeast Asian cuisine, this recipe promises to transport your taste buds straight to Thailand!
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breast
- 400 ml coconut milk
- 500 ml chicken broth
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon fresh ginger
- 1 piece lemongrass stalk
- 5 leaves kefir lime leaves
- 1 large red chili
- 200 grams mushrooms
- 3 stalks green onions
- 2 tablespoons coriander leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Cut the chicken breast into thin slices and set aside.
Peel and thinly slice the ginger. Trim and bruise the lemongrass to release its fragrance.
Thinly slice the mushrooms, green onions, and red chili. Set these aside for later use.
In a large pot, combine the chicken broth and coconut milk. Add the ginger slices, lemongrass, and kefir lime leaves to the pot and bring to a simmer over medium heat.
Once simmering, add the chicken slices to the pot. Cook for about 10 minutes, or until the chicken is cooked through.
Stir in the fish sauce, lime juice, and salt. Add the sliced mushrooms and cook for an additional 5-7 minutes, until mushrooms are tender.
Remove the lemongrass pieces. Adjust seasoning to taste with additional fish sauce, lime juice, or salt as desired.
Ladle the soup into bowls and garnish with sliced green onions, coriander leaves, and thin slices of red chili.
Serve hot and enjoy!
Nutrition Facts
Calories |
1274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 6793 mg | 295% | |
| Total Carbohydrate | 79.6 g | 29% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 38.6 g | ||
| Protein | 173.7 g | 347% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 251 mg | 19% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 3423 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
