Coconut Soup

Total Time:
25 min
Prep:
5 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 cups chicken broth
  • 1 lemongrass stalk, cut into 1-inch pieces and crushed
  • 4 fresh kaffir lime leaves, torn in 1/2
  • 1 (3-inch) piece fresh ginger, thinly sliced
  • 1 pound, boneless, skinless chicken, cut into thin strips
  • 1 (8-ounce) can straw mushrooms, drained and rinsed
  • 4 small green Thai chiles, sliced very thin
  • 4 tablespoons fish sauce
  • 2 tablespoons sugar
  • 1 (13-ounce) can coconut milk
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup fresh chopped cilantro leaves
  • Salt and freshly ground black pepper
Directions

In a soup pot, combine and bring to a boil the chicken broth, lemon grass, lime leaves and ginger. Lower heat, cover and simmer for 10 minutes to infuse the broth with flavor. Strain the infused broth, discard the aromatics and return the broth to the pot. Add chicken, mushrooms, chiles, fish sauce, sugar, coconut milk, and lime juice and simmer for another 10 minutes until the chicken is cooked through. Finally season the soup with salt and pepper. Ladle into serving bowls and top each bowl with some cilantro leaves. Serve immediately.


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4.8 21
YES ~ YES ~ YES!!! I doubled the recipe and shared it with friends. I'll be making it again very soon. Thank you Paula. <3 item not reviewed by moderator and published
OMG! DELICIOUS!!! Thank you! i used rooster brand chicken broth, thai brand coconut milk-full fat, thai red curry paste added rice noodles served on a bed of bok choy. super good. why pay $10+ when you can make perfection at home and have your house smelling heavenly : item not reviewed by moderator and published
This recipe was delicious! I made it for my family for dinner, and it tasted fantastic. The fish sauce gave it a fantastic aroma. It was REALLY spicy though. I added the whole pepper (including the seeds which could have been my mistake. However, Thai food is very spicy. So if you are going for an authentic Thai soup, this is definitely a good recipe. Next time I will only add one or two Thai peppers. I gave it 5 stars anyways, because the soup still tasted fantastic, and we used bread to take away the fire(: Also, I added rice noodles, that made the soup taste even better. I will definitely make it again, especially for the days after my daughter gets her braces tightened (she'll be glad to have something OTHER than Cambells(: item not reviewed by moderator and published
Great except watch the salt content of your fish sauce. I added one tablespoon less of fish sauce than this recipe called for and it was still too salty. Also, another recipe I have for coconut soup said to cook for 2 minutes after throwing in the chicken. THis one said 10. I pulled it off the burner earlier than that and my chicken was too done. I suggest less fish sauce and not to cook the chicken too long! Other than that, this recipe is excellent and the cilantro on top is fabulous. item not reviewed by moderator and published
Good flavors. Added chicken and cilantro wantons to make it a meal. item not reviewed by moderator and published
OMG what a wonderful soup and will make this very soon again, sweet, with a little sour and hot and lots of taste, I would be Paulas Deans man if she made this for me.[ sorry Paula my boyfriend of 23 years would understand] Had to use baby portobellos mushrooms, could not find the straw kind anywere, and used jalapeno pepper small ones in place of the Thai peppers. item not reviewed by moderator and published
I went to my local Asian market to buy everything I needed for the soup, it should have turned out perfect, however I made the mistake of DOUBLING..DO NOT DOUBLE THIS RECIPE, it will have an overpowering fish sauce taste, therefore I had to add 2 extra cans of coconut milk. Would I make this dish again..no, I'll order take out from my favorite Thai! item not reviewed by moderator and published
I made this after seeing Paula make it for her guy. Oh my goodness! This soup is so easy and delicious. Because I was unable to locate straw mushrooms and the specified lime leaves, I used other fresh mushrooms and omitted the leaves, but the results are still heavenly. The flavors blend well and explode beautifully in your mouth. Enjoy! Thank you Paula. item not reviewed by moderator and published
I normally refrain from commenting if I haven't made a recipe (although this one sounds lovely and reading the other reviews helped) I wanted to help clarify for those a bit confused by galangal. My source is wikipedia: Though it is related to and resembles ginger, there is little similarity in taste. In its raw form, galangal has a citrusy, earthy aroma, with hints of pine and soap in the flavor. It is available as a whole root, cut or powdered. The whole fresh root is very hard, and slicing it requires a sharp knife. A mixture of galangal and lime juice is used as a tonic in parts of Southeast Asia. It is said to have the effect of an aphrodisiac, and acts as a stimulant. In the Indonesian language, greater galangal is called lengkuas or laos and lesser galangal is called kencur. It is also known as galanggal, and somewhat confusingly galingale, which is also the name for several plants of the unrelated Cyperus genus of sedges (also with aromatic rhizomes). In Thai language, greater galangal is called "ข่า" (Kha) or "ข่าใหญ่" (Kha yai), while lesser galangal is called "ข่าตาแดง" (Kha ta daeng). item not reviewed by moderator and published
taste just like it came out of a thai resturant. i loved the soup and i love all her recipes. she is the best!!!!!!!!!! item not reviewed by moderator and published

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Recipe courtesy of Aida Mollenkamp