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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    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 :
    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(:
    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.
    Good flavors. Added chicken and cilantro wantons to make it a meal.
    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.
    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!
    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.
    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 "???" (Kha) or "???????" (Kha yai), while lesser galangal is called "????????" (Kha ta daeng).
     

     
    taste just like it came out of a thai resturant. i loved the soup and i love all her recipes. she is the best!!!!!!!!!!
    This was such a delicious and easy soup. I was skeptical, so I used it as a starter course... and I ended up loving it much more than the main event!
     

     
    After reading other reviews, I too added sliced onions and hot chili oil. I didn't know if I needed to add galangal or ginger so I put both in and left the ginger/galangal in the broth the whole time.
     

     
    So freakin' good! I am definitely making it again and again(it's very healthy if you use lite coconut milk).
    Have been eating coconut soup for years and always wanted to try it. This soup rocks! I honestly could have done without the chicken or the mushrooms, the soup was just that good. Already planning on another pot, this time I'm doubling the recipe. Thanks Paula!
    Definitely as delicious and authentic as the ones you would get at a Thai restaurant. It was my first time cooking with lemongrass, and it actually was really easy! You gotta make this soup!
    One of my favorite Thai dishes and this is as good as any Thai restaurant of which we have many. I sometimes vary the quantities of ingredients to meet my tastes for the day such as increasing the limw\e jucie or the peppers. I can't believe that one of my most ofen used recipes for company or just a night at home could be so easy. A great recipe for cooks on any skill level!
    The only change I made was using whole baked chicken, I feel that it's more tender and jucie! I also added some cooked prawns to the mix.
     

     
    Two things that i've noticed in some previous comments. Someone ommited fish sauce because they did not like the way it smelled. This would be the case when you open the bottle and smell, but otherwise would not smell or taste bad when added to the entire soup.
     

     
    Also i'm curious as to the difference between ginger and galanga (something i've never heard of and I plan on educating myself on right now).
     

     
    Anyhow I just made this soup and it's sitting on the table ready to serve when my wife comes home. I'm so excited to have her try.
     

     
    Best regards,
     

     
    Horatio
    This soup was perfect and so easy to make. I used chili paste also and added sliced onions and green onions since that is what my local Thai restaurant does. It was so close to theirs that I'm making my own from now on.
    This was easy to fo make and the results were excellent. I can't wait to serve this to my friends who enjoy Thai food. I did add some extra hot chilli sauce to kick up the heat...I like it Thai hot....
    I have been unable to find Kaffir lime leaves in my area, so I used lime zest as well as extra lime juice. Nor was I able to locate galanga, so I used regular ginger root, which is readily available. Also, I don't like mushrooms, so I just skipped them. Nevertheless, this soup was fantastic, and tasted more like the soup I had in Bangkok than any Thai food I have ever had in the States. I didn't think I liked Thai food until I went to Thailand, and this soup did not disappoint!
    I love thai coconut soup and this one is a keeper. By personal preference, I added chopped cabbage to the mix and cooked it down until soft. I served the soup in bowls over white rice and it was great.
    Easy! Fast! Exactly like the soup at my favorite Thai joint! My only changes were that I added one minced garlic clove and left in the thin sliced ginger instead of removing it. This one is going in my "go to" book.
    I just tried this recipe today. It is awesome! Tastes just like the restaurant, except I omitted the fish sauce. I didn't like the way it smelled so I knew I wouldn't like it in the soup. Also, I know Paula and her sugar so I cut back on the sugar. It was soooo good and easy! Can't wait to make it again!
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