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Thai Coconut Chicken soup
This easy, delicious Thai coconut chicken soup recipe is light and fragrant flavored with ginger, garlic, soy and lime.
Course
Dinner
Cuisine
Thai
Keyword
chicken soup with coconut milk, Coconut chicken soup, Thai coconut chicken soup
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
Calories
349
kcal
Author
Alida Ryder
Ingredients
1
shallot
finely chopped
3
garlic cloves
crushed
2
tsp
crushed ginger
4
cups
chicken stock
400
g (14oz)
coconut milk
1-2
tsp
fish sauce
to taste
2
tsp
soy sauce
250
g (½lb)
mushrooms
sliced
500
g (1lb)
chicken breasts
poached and shredded
2
tsp
lime juice
1
tsp
salt
300
g (10oz)
noodles
chilli
to serve
coriander/cilantro
to serve
Instructions
In a large pot or Dutch oven set over medium-high heat, add a few tablespoons of vegetable oil and cook the shallot, garlic and ginger until fragrant.
Pour in the chicken stock, coconut milk and a teaspoon or two fish sauce then bring to a simmer. Allow to cook for 5 minutes.
Add the slices mushrooms, shredded chicken, soy sauce and lime juice. Bring to a simmer and allow to cook for 10 minutes. Season to taste.
Cook the noodles according to package instructions then drain.
Place noodles in large serving bowls.
Ladle over the soup then garnish with fresh sliced chillies and cilantro/coriander.
Nutrition
Calories:
349
kcal
|
Carbohydrates:
47
g
|
Protein:
21
g
|
Fat:
7
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
53
mg
|
Sodium:
824
mg
|
Potassium:
488
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
26
IU
|
Vitamin C:
3
mg
|
Calcium:
20
mg
|
Iron:
1
mg