December 12, 2018 | The NoCo Group

Thai Coconut Soup with Chicken

(8) cups chicken stock
(8) sprigs fresh cilantro, lower stem trimmed and reserved, keep the upper part for garnish
(1) stalk of lemongrass, smashed and coarsely chopped
(1) 2” piece of ginger, unpeeled and thinly sliced
(6) white button mushrooms, trimmed and thinly sliced
(3) red Thai chilis, halved lengthwise (or any spicy substitute stemmed and thinly sliced)
(2) boneless chicken breasts, thinly sliced
(1) tbsp packed brown sugar
(1) 14-oz can coconut milk
(3) tbsp fresh lime juice, plus wedges for serving
(2) tbsp fish sauce
(8) cherry tomatoes halved
(2) scallions, thinly sliced
Hot chili oil, to garnish (optional)


1. Combine stock, lower stems of cilantro, lemongrass and ginger in a pot or sauce pan and bring to a simmer over medium-high heat.  Reduce the heat to medium-low and cook for 15 minutes.

2. Strain stock through a fine-mesh sieve set over bowl and discard solids; return stock to pan. 

3. Add mushrooms, chilies, and chicken; return to a simmer over medium-high.  Simmer until chicken is cooked through, 2-4 minutes.  

4. Stir in sugar and coconut milk and return to a simmer.  2-4 minutes

5. Stir in lime juice and fish sauce and ladle soup into a bowl.  

6. Garnish with cilantro, tomatoes, scallions and drizzle with hot chili oil.  Serve with lime wedges.



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