Thai Coconut soup Recipe

5 from 3 votes

Every bite of this soup is packed with flavor, from the creamy coconut milk base to the spicy jalapeno peppers to the zesty lime wedges.

Course Soup

Cuisine Laos, Thai

Keyword coconut, soup

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 325kcal

Cost 10

In a large saucepan, heat the cooking fat over medium heat.
2 tbsp. cooking fat
Cook the scallions, garlic, and ginger, frequently stirring, until softened (about 5 minutes).
1 bunch of scallions, 4 garlic cloves, 2- inch piece of fresh ginger
Add the carrot, red bell pepper, jalapeño, and mushroom, and cook until softened (about 3-4 minutes).
1 red bell pepper, 1 large carrot, 1 jalapeño, 1 cup shiitake mushrooms
Add the chicken, chicken stock, coconut milk, and fish sauce.
1 lb. boneless skinless chicken breasts, 4 cups chicken stock, 1 can full-fat coconut milk, 1 tbsp. fish sauce
Bring the soup to a boil, then reduce it to a simmer and cook until the chicken is cooked through (15 to 20 minutes).
Remove the chicken from the soup. Shred it into chunks and return it to the pot.
Stir in the lime zest, the fresh herbs, and salt and pepper to taste, and remove from the heat.
1 tsp. lime zest, Sea salt and freshly ground black pepper to taste, Fresh minced herbs
Garnish each bowl with a lime wedge to serve.
Lime wedges