Thai chicken Soup with Coconut Milk and Lime

A bowl of Thai chicken soup is a wonderful meal for any time of year. You can make this delicious and healthy dish for your family by adding shredded chicken, rice noodles, or other veggies to the base. You can also use seafood, tofu, or thinly sliced zucchini. You can also make this vegetarian by omitting the chicken or vegetables altogether. If you're on a budget, you can use canned Asian vegetables in place of the chicken.

5 from 1 vote

Course: Soup

Cuisine: French, Thai

Diet: Gluten Free

Keyword: chicken soup, coconut, lime, thai soup

CookingStyle: Boiling

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: servings

Calories: 525kcal

Author: Tracy Hilton

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Equipment

large stock pot

Ingredients

6 oz mushrooms sliced (preferably shitake)
1 teaspoon vegetable oil
5 cups chicken stock
1 lb chicken breasts or boneless thighs, cut into thin strips
2 leeks white sections only and thinly sliced
2 stalks lemongrass sliced into large sections
2 tablespoons grated ginger fresh
4 tablespoons soy sauce or more to taste
2 cups coconut milk about 1½ cans
1 teaspoon lime zest fresh grated
1/3 cup lime juice or to taste
2 tablespoons cilantro chopped
1 teaspoon toasted sesame oil for drizzling

Instructions

In a large stock pot, heat the oil over medium-high heat, and add the mushrooms and leeks. Saute until golden, about 10 minutes. Add the chicken stock, chicken strips, ginger, and soy sauce. Bring to a boil, then reduce heat and allow to simmer for 20 minutes.
Add the coconut milk and lime zest to the pot, and cook at medium-low heat for another 15 minutes.
Before serving, remove the lemongrass stalks, add the lime juice, and garnish with chopped cilantro, and a drizzle of toasted sesame oil.

Video

Notes

If you don't like chicken, try substituting light coconut milk for the regular coconut milk. You can also use vegetable broth or leave out the chicken. The spiciness of the soup is best complemented by freshly squeezed lime and ginger. If you're looking for a more spicy soup, you can add a pinch of red curry paste. The soup can be made up to a day in advance. It's best to serve it immediately before serving.

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Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.