Ingredients for Thai Coconut Chicken Soup
- Boneless Skinless Chicken Breast Halves
- 2 cups coconut milk
- Laos Powder
- 2 green onions, thinly sliced
- Serrano Chilies
- Nam Pla
- Lemongrass
- Lime
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How to Make Thai Coconut Chicken Soup
- In a medium pot, combine 1 cup of coconut milk and 2 cups of water. Bring to a simmer over medium heat.
- Add the chicken, lemongrass, and galangal (or ginger).
- Reduce heat to low, cover, and simmer for 10-15 minutes, or until the chicken is cooked through and tender.
- Stir in the remaining 1 cup of coconut milk, green onions, and chilies.
- Gently heat through; do not boil. Simmer for 5 minutes.
- Remove from heat and stir in the lime juice and fish sauce. Season with salt and pepper to taste.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
3g
Fat
110g
Carbs
2g