Chicken and Coconut Soup

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To add a flavorful twist to this recipe, substitute Thai chicken broth for the basic chicken broth.

Difficulty: Easy

Hands-on: 15 minutesTotal: 1 hour 15 minutes

Serves: 8

Ingredients

  • 3 lbs. boneless, skinless chicken breast, cut into thin slices
  • 1 egg white
  • 2 tsp. cornstarch
  • 4 cups chicken broth
  • 8 slices galangal (Thai ginger), sliced
  • 3 stalks lemongrass, trimmed and chopped
  • 8 small red or green chili peppers, seeded and chopped
  • 3 cups coconut milk
  • 4 Tbsp. fish sauce
  • ½ tsp. sugar
  • 1 tsp. salt
  • 1 cup peanut oil
  • ¼ cup coriander leaves
  • 16 small basil leaves

Directions

  • In a large bowl, mix together the chicken strips, egg white, and cornstarch. Refrigerate for 30 minutes.
  • Pour the chicken broth into a large soup pot. Add the galangal, lemon grass, and chilies. Bring to a boil over high heat. Cover, reduce heat to medium-low, and simmer for 10 minutes. Remove the cover and stir in the coconut milk, fish sauce, sugar, and salt, then simmer for 15 more minutes.
  • Meanwhile, heat the peanut oil in a wok or large skillet. Stir in the chicken mixture and stir fry about 5 minutes, just until they turn white. Remove from oil with a slotted spoon and drain on paper towels.
  • Pour the broth mixture into individual bowls. Divide the chicken pieces among them. Sprinkle each bowl with lemon juice and top with basil and coriander leaves.

Recipe Information

Serves: 8

Ingredients

  • 3 lbs. boneless, skinless chicken breast, cut into thin slices
  • 1 egg white
  • 2 tsp. cornstarch
  • 4 cups chicken broth
  • 8 slices galangal (Thai ginger), sliced
  • 3 stalks lemongrass, trimmed and chopped
  • 8 small red or green chili peppers, seeded and chopped
  • 3 cups coconut milk
  • 4 Tbsp. fish sauce
  • ½ tsp. sugar
  • 1 tsp. salt
  • 1 cup peanut oil
  • ¼ cup coriander leaves
  • 16 small basil leaves

Directions

  • In a large bowl, mix together the chicken strips, egg white, and cornstarch. Refrigerate for 30 minutes.
  • Pour the chicken broth into a large soup pot. Add the galangal, lemon grass, and chilies. Bring to a boil over high heat. Cover, reduce heat to medium-low, and simmer for 10 minutes. Remove the cover and stir in the coconut milk, fish sauce, sugar, and salt, then simmer for 15 more minutes.
  • Meanwhile, heat the peanut oil in a wok or large skillet. Stir in the chicken mixture and stir fry about 5 minutes, just until they turn white. Remove from oil with a slotted spoon and drain on paper towels.
  • Pour the broth mixture into individual bowls. Divide the chicken pieces among them. Sprinkle each bowl with lemon juice and top with basil and coriander leaves.

Nutrition Information

Nutrition Information
Amount per serving
Calories440
Total Fat27g
Saturated Fat16g
Cholesterol90mg
Sodium1390mg
Total Carbohydrate14g
Dietary Fiber1g
Sugars5g
Protein37g