Thai Style Coconut Chicken Soup
A creamy and aromatic Thai style soup for any occasion!
Servings: 6 servings
Ingredients
- 1 tablespoon avocado oil or other neutral tasting oil.
- 1 medium white onion, peeled and thinly sliced
- 4 stalks lemongrass or 4 teaspoon lemongrass paste
- 3 inch piece ginger, peeled and sliced
- 15 Kafir lime leaves, torn in half, or zest of 2 fresh limes
- 4 Thai red chilis, thinly sliced
- 4 cups chicken stock
- 2 x 400 ml/14 oz cans coconut milk, full fat
- 4 chicken thighs, boneless, skinless, thinly sliced
- 2 cups Enoki mushrooms, stems trimmed and separated (or any mushrooms of your choice)
- 1 cup green peas, fresh or frozen
- 3 tablespoon fish sauce
- 1 tablespoon brown sugar
- Juice of 2 limes
- 1 cup fresh cilantro
Garnishes
- Red pepper, thinly sliced, about 1 cup
- Red onion, thinly sliced, about 1 cup
- Fresh lime wedges
Instructions
- Cut the dry, woody tops from the lemongrass stalks. Smash the remaining "fleshy" part with the back of your knife to break it apart slightly. Cut into ½ - 1 inch pieces.
- In a large pot bring chicken stock, lemongrass, ginger, kaffir lime leaves (or lime zest), and Thai red chilis to a boil. Reduce heat to a gentle simmer. Cover and simmer gently for 20-30 minutes to infuse the stock.
- Strain stock and set aside. Discard aromatics.
- Heat oil in the same pot over medium high heat. Add onions and sauté for 3-4 minutes or until starting to soften.
- Add strained stock to onions. Stir in coconut milk, chicken, mushrooms, green peas, fish sauce and brown sugar.
- Cover and continue simmering for 10 minutes or until chicken is cooked through.
- Remove from heat and stir in fresh lime juice and cilantro.
- Ladle into bowls and garnish with thinly sliced red onion, red pepper and extra lime juice.
Notes
This soup will keep in the refrigerator for 5 days.
Reheat on the stovetop or in the microwave.
Freeze for up to 6 months.