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Spicy Chicken Coconut Soup

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Submitted by betyboop

Creamy Thai-style coconut chicken soup with lemongrass, galangal, fish sauce, and enoki mushrooms. A fragrant, spicy bowl inspired by tom kha gai that’s ready in about an hour.

YIELD

6 servings

PREP

20 min

COOK

35 min

READY

1 hrs

Close your eyes with a spoonful of this soup and you could be sitting at a street stall in Bangkok.

Rich coconut milk simmers with lemongrass, galangal, and chicken broth until it becomes deeply aromatic, then tender poached chicken, delicate enoki mushrooms, and a bright lemon-fish sauce-chile mixture get stirred in at the end.

The balance is everything here: creamy coconut, sour lemon, salty fish sauce, sweet sugar, and fiery red pepper flakes all working together in a single bowl.

This is comfort food, Thai-style.

Chef Tips

  • Poach the chicken gently. Keep the water barely rippling, never at a full boil. This gives you moist, tender meat instead of tough, stringy shreds.
  • Simmer the lemongrass long enough for it to soften and release its citrusy oils into the broth. A full 15 to 20 minutes makes a real difference.
  • Add the lemon-chile mixture at the very end. The fresh, bright flavors lose their punch if they cook too long. Three minutes of gentle heating is all they need.

Variations

  • Use shrimp instead of chicken for a seafood version. Add them in the last 3 minutes so they don’t overcook.
  • Swap enoki mushrooms for oyster or shiitake if you can’t find them.
  • Finish with fresh cilantro and Thai basil for an extra layer of herbal fragrance.

Ingredients

2 2
½ 118
CUP ML LEMONS
slivered
3 45
TABLESPOONS ML FISH SAUCE
1 ½ 7.5
TEASPOONS ML RED PEPPER FLAKE
1 ½ 7.5
TEASPOONS ML SUGAR
4 946
CUPS ML COCONUT MILK
2 473
CUPS ML CHICKEN BROTH
3 15
TEASPOONS ML LEMONGRASS
1 237
CUP ML ENOKI MUSHROOM *
1 15
TABLESPOON ML GALANGAL ROOT *

Directions

Place chicken breasts in pan with just enough cold water to cover.

Bring to a boil over medium heat; immediately reduce heat so water barely ripples.

Simmer uncovered, until done, about 12 minutes.

Meat should be moist and opaque throughout; cook only to just beyond pink stage.

Remove breasts and drain well.

Cool to room temperature; remove and discard skin and bones.

Shred meat into bite-sized pieces. Reserve.

Combine slivered lemon, fish sauce, chile pepper, green onion and sugar; set aside.

Combine coconut milk, chicken stock, lemon grass, mushrooms and galangal in a sauce pan over medium-high heat.

Bring to a boil, reduce heat and simmer, uncovered, until lemon grass is tender, about 15 to 20 minutes.

Add reserved chicken and lemon mixture and heat through, about 3 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 294g (10.4 oz)
Amount per Serving
Calories 396 78% from fat
 % Daily Value *
Total Fat 34g 53%
Saturated Fat 29g 145%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 813mg 34%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 31g
Vitamin A 3% Vitamin C 20%
Calcium 5% Iron 34%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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