Thai Chicken and Coconut Soup

Thai Chicken and Coconut Soup
Photo by © Melanie Acevedo


  • 1 pound boneless, skinless chicken breasts (about 3), cut into 2 1/2-by-1/4-inch strips
  • 3 stalks lemongrass, bottom third only, peeled, smashed, and cut into 2-inch pieces, or three 3-inch-by-1/4-inch strips lemon zest
  • 1 ½ tablespoons lime juice
  • 2 fresh red chiles or jalapeño peppers, seeds and ribs removed, cut crosswise into thin slices
  • ½ cup long-grain rice
  • 1 ¾ cups unsweetened coconut milk (15-ounce can)
  • 3 tablespoons Asian fish sauce (nam pla or nuoc mam)
  • + 3 more ingredients
    • 1 quart plus 3/4 cup canned low-sodium chicken broth or homemade stock
    • 1 1- inch piece peeled fresh ginger, cut into thirds
    • 3 tablespoons chopped cilantro

1. In a medium glass dish or stainless-steel pan, combine the chicken strips with the fish sauce and lime juice. Set aside. 2. In a large saucepan, bring the broth, lemongrass, and ginger to a simmer. Add the rice; simmer until the rice is almost done, about 15 minutes. 3. Add the coconut milk an...

View full recipe at My Recipes


Variations on Thai Chicken and Coconut Soup

  • Thai Chicken and Coconut Soup
    • 1 tablespoon chopped peeled fresh lemongrass
    • 1 (14-ounce) can light coconut milk
    • 1/2 teaspoon minced peeled fresh ginger
    • +6 other ingredients
  • Thai Chicken and Coconut Soup
    • 1/4 cup cilantro leaves, coarsely chopped
    • 1 tablespoon fresh lime juice
    • One 13.5-ounce can unsweetened coconut milk
    • +7 other ingredients

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