Ingredients for Our Favorite Chicken And Coconut Soup Thai Style
- 1 tablespoon oil
- Lemongrass
- Fresh Ginger
- 4 cloves garlic (minced)
- 1/2 medium onion (chopped)
- Thai Red Curry Paste
- Tom Kha Paste
- 4 cups chicken stock
- 2 tablespoons fish sauce
- 2 tablespoons sugar
- Unsweetened Coconut Milk
- Red Pepper Flakes
- Asian Chili Sauce
- Boneless Skinless Chicken Breast
- Fresh Mushrooms
- Tomatoes
- 1 cup baby corn
- Fresh Lime Juice
- Cilantro Leaf
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How to Make Our Favorite Chicken And Coconut Soup Thai Style
- Heat 1 tablespoon of oil in a large stock pot over medium heat. Add 2 stalks lemongrass (bruised), 1 inch ginger (minced), 4 cloves garlic (minced), and 1/2 medium onion (chopped). Stir-fry for 1 minute.
- Add 2 tablespoons green curry paste and 1 tablespoon Tom Kha soup paste. Stir-fry for 30 seconds.
- Pour in 4 cups chicken stock, 2 tablespoons fish sauce, and 2 tablespoons sugar. Bring to a boil.
- Reduce heat to low and simmer for 15 minutes.
- Slice 1 cup baby corn vertically into four pieces.
- Add the sliced baby corn to the pot and simmer for 10 minutes.
- Stir in 1 can (13.5 oz) coconut milk, 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces), 1 cup sliced mushrooms, 1/2 medium tomato (diced), 2 tablespoons lime juice, 1-2 teaspoons hot sauce (or to taste), and 1/4 teaspoon red pepper flakes.
- Simmer until the chicken is cooked through and no longer pink (about 5-10 minutes).
- Taste and adjust seasonings. Add more sugar, lime juice, or hot sauce as needed. (I usually add an extra tablespoon of sugar).
- Garnish with fresh cilantro leaves before serving.
- Leftovers can be easily reheated; simply warm the soup and stir to combine.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
34g
Fat
102g
Carbs
7g