Ingredients for Thai Chicken And Coconut Soup Cooking Light
- 4 cups chicken broth
- Lime Rind
- 1 tablespoon fresh lime juice
- Fresh Lemongrass
- 2 tablespoons fish sauce
- 1 teaspoon grated fresh ginger
- Thai Chile
- 1 pound boneless, skinless chicken breasts
- 1 (13.5 ounce) can light coconut milk
- 1/4 cup chopped fresh cilantro, plus extra for garnish
- 1/2 teaspoon red pepper flakes
- 1/2 cup chopped scallions
- 1/4 cup chopped fresh basil
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How to Make Thai Chicken And Coconut Soup Cooking Light
- In a large saucepan, combine 4 cups chicken broth, 1 (13.5 ounce) can light coconut milk, 1/4 cup chopped cilantro, 2 tablespoons fish sauce, 1 tablespoon lime juice, 1 teaspoon grated ginger, and 1/2 teaspoon red pepper flakes.
- Bring the mixture to a simmer over medium heat. Reduce heat to low and let it simmer gently for 10 minutes to allow the flavors to meld.
- Add 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces, to the simmering broth.
- Cook for 5-7 minutes, or until the chicken is cooked through and no longer pink inside.
- Stir in 1/2 cup chopped scallions (green onions) and 1/4 cup chopped fresh basil.
- Serve hot, garnished with extra cilantro, lime wedges, and a sprinkle of red pepper flakes (optional).
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
4g
Fat
16g
Carbs
0g