Coconut Chicken Thai Soup
Created by Kchurchill5 on October 28, 2014
- Servings: 7
- Prep Time: 10-15m
- Cook Time: 35-40m
- Recipe #15298
Ingredients
- 1 to 1 1/2 pounds cooked chicken (2 cups, shredded or diced)
- 4 ounces dry rice noodles
- BROTH
- 3 cups coconut milk
- 3 cups chicken broth
- 1 cup fresh mushrooms, sliced (white or button)
- 1/2 cup red bell pepper, diced
- 2 shallots, cut in half and thin sliced
- 2 to 3 lemongrass stalks, trimmed and bruised (see note, cut in half)
- Fresh gingerroot (2-inch piece, peeled and cut in 5-6 slices)
- 1 lime (cut in half, 1/2 juiced and zested, reserve the other half for a garnish)
- 1 to 2 tablespoons fish sauce (to taste)
- 1 to 2 teaspoons sambel olek (to taste)
- 1/2 to 3/4 teaspoon granulated sugar
- Kosher salt, to taste (go easy, the fish sauce is salty)
- Pepper, to taste (go easy, sambel olek is spicy)
- Garnish
- Cilantro, chopped
- Fresh bean sprouts
- Scallions, diced (white and green parts)
- Lime, cut in wedges (the other half from the soup)
How to Make
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Step 1: Lemon Grass ... Cut the lemon grass in half, so it can fit in the pot. Then, bruise it. Use the back side of a knife or small pot, and hit it several times. By bruising it, the flavor is released - and, don't go easy. Give it several good hits. Then, add it to the soup pot.
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Step 2: Broth ... In the pot with the lemon grass, add the broth and pieces of ginger, and bring to a light boil. Reduce, cover; and, simmer 15-20 minutes.
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Step 3: Vegetables ... Remove the lemon grass and ginger using a spider, tongs, or a slotted spoon. Then, add the mushrooms, red pepper, shallots, coconut milk, some of the fish sauce, sambal olek, and sugar (you can always add more later); and, bring to a light boil. Then, reduce to medium low heat; and, simmer on medium low heat until the vegetables are almost tender; about 10-15 minutes. Taste again, and season with additional fish sauce, sambal olek, or sugar; only if needed. You should always season each layer as you go. You can always add more; but, you can't take anything back.
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Step 4: Finish ... Add the rice noodles, and cook a few minutes until tender (follow package directions) - they cook very quickly. The last minute, add the chicken; and stir until everything is heated through. Remember, the chicken is already cooked; you are just heating it back up.
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Step 5: Garnish and Serve ... Finish the soup with the lime zest and juice; and, don't forget the garnishes on the side - so, everyone can make their own bowl. Slices of lime, bean sprouts, scallions, and fresh cilantro. Add a salad for an easy lunch; or a nice light dinner. ENJOY!
Nutritional Facts
- Serving Size: 1 (459.4 g)
- Calories 506.9
- Total Fat - 31.7 g
- Saturated Fat - 26.1 g
- Cholesterol - 197 mg
- Sodium - 1110.8 mg
- Total Carbohydrate - 36.1 g
- Dietary Fiber - 6.2 g
- Sugars - 8.4 g
- Protein - 26.2 g
- Calcium - 78.8 mg
- Iron - 5.6 mg
- Vitamin C - 48.7 mg
- Thiamin - 0.1 mg