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Thai Coconut Chicken Soup Recipe

Thai Coconut Chicken Soup

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Average Rating:

Total Reviews: 70

Showing 21-30 of 70

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  • on September 27, 2009

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    This soup was very easy to make. I could not find fish sauce so i used soy sauce instead.Also i used lime zest instead of lime leaves.I added waterchestnut and bean sprouts. Garnished with cilantro and mint . This is a keeper

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  • on August 20, 2009

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    My favorite Thai food place is now in a different state then me and I had accepted that I would never have my favorite panang kai again. But with this, all the memories come flooding back! It's so tangy and full of lemongrass and ginger infusion! My husband freaked out when he took his first bite. We ladled this soup over our rice (which we made in our rice cooker with a few cloves and lime juice, which only added more flavor. So good...I need to make this all the time now!!!

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  • on April 24, 2009

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    We loved this recipe. I added some fresh vegetables and made rice noodles seperately to eat with the soup. It was filling and delicious. We grated some if the ginger in addition to the slices and that increased the potency of the the ginger. Will definately make agian.

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  • on March 23, 2009

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    Excellent soup recipe. Although I did tweak it a bit to my taste as I made it. I didn't have kaffir lime leaves, so I used the zest of two limes. I couldn't find lemongrass, but I did find fresh lemongrass in the tube and used 1T. My juiced limes made 1/4 c of lime juice. I started adding slowly but wound up using all of the juice. I also only used 1T fish sauce (tasted first before adding second tablespon--I suggest readers do the same as fish sauce is strong. I also only used 1/4 t sugar. I liked my recipe on the tart side. Surprisingly! Next time I'm going to make it with red curry paste as one reviewer suggested below. Bottom line, tweak as you like but the basic building blocks of this recipe are excellent and I highly recommend.

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  • on March 08, 2009

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    This is a great recipe! I have made this several times as it is written but the last time I made it, I tweaked it a little bit and found the results to be just as good. I added less lime juice, added large strips of lime zest in place of the lime leaves, and added brown sugar instead of the white sugar. I was really pleased with the results. I could eat this soup every day.

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  • on March 01, 2009

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    I love this recipe and have made it many times. I think it's up to you to make it the exact way you like it which might take a couple of minor adjustments and trial and error. Here are my adjustments:
    - Substitute lite coconut milk (makes it less creamy but healthier
    - add dried galanga for flavor
    - extra kaffir lime leaves and lemongrass
    - LESS lime juice or it is too sour
    - use red Thai chili paste for flavor, easy to adjust to give it more kick
    - I sometimes use straw mushrooms or button mushrooms depending on what I have on hand. Both turn out delicious!
    - top with chopped green onions

    LOVE LOVE LOVE this recipe!

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  • on February 11, 2009

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    So yummy! I did not have the lime leaves in my store though, so I used the zest of one lime, and then only added the juice of one lime. I will TOTALLY make this soup again. Tyler Florence...Your the BEST chef in the world!!!
    xoxoxoxo

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  • on January 24, 2009

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    Recipe is great...even better on day two. I agree that 4 limes is too much. I like to add chili oil to add some spiciness.

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  • on January 06, 2009

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    I made this for the first time last night, and my boyfriend and I loved it. Not only did it taste great, but it was easy to make, too (I did buy the chicken stock instead of making my own. I will definitely make this again.

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  • on December 31, 2008

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    Tyler's recipe is better than the recipe I originally took from my favorite Asian cookbook. The only change I made was to add a small chopped onion. The second time around I swapped out peeled and devained shrimp for the chicken. Of course when making it for myself I double the amount of Thai chili's :-

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