On The Menu Tonight – Thai Coconut Chicken Soup! After going to lunch at a local Thai place, I was inspired to make my own version of the soup I had. It was delicious! After searching a bunch of recipes and making my own version, I think it turned out pretty well. Try my recipe and let me know what you think.
Thai Coconut Chicken Soup
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Loading...Thai Coconut Chicken Soup
Ingredients
- 2 quarts broth – 1 quart vegetable stock and 1 quart coconut broth. You could substitute chicken broth as well.
- 1 stalk lemongrass
- 3 inch piece ginger root, peeled and cut into 1 inch pieces
- 1 shallot, diced
- 1 jalapeno pepper seeded and halved. If you want to bring more heat, leave the seeds. If you want even more heat, add or substitute hotter peppers.
- 3 limes halved
- 1 lb boneless chicken thighs cubed
- 1 14.5 oz can coconut milk
- 3 cups Cremini or Button mushrooms, quartered (cut to bite size pieces)
- 1 red bell pepper, diced
- 1 parsnip, peeled and cut into ¼ inch coins
- 1 carrot, peeled and cut into ¼ inch coins
- 1 tsp salt
- Pepper to taste
- 1 green onion, finely chopped
- 1 tbsp fresh cilantro, finely chopped
Instructions
In a large pot, bring the broth, lemongrass, ginger, shallot, jalapeno, and the lime halves to a boil.
Reduce heat to medium and simmer for about 15 minutes.
Strain the mixture and return to the pot. Add the chicken, coconut milk, mushrooms, bell pepper, parsnip, carrot, and salt to the pot.
Cook on medium-high heat until the root vegetables are tender and the chicken is cooked through, about 25-30 minutes.
Ladle the soup into bowls and garnish with the cilantro.
Notes
Variations include substituting the chicken with shrimp and/or scallops.
