Thai Chicken and Coconut Soup

Thai Chicken and Coconut Soup

Bring to boil in a soup pot

  • 3 cups chicken broth
  • 2 2/3 cups unsweetened coconut milk *We use regular, not light

Reduce the heat and stir in

  • 2-3 jalapeno peppers, seeded and diced
  • 2 teaspoons fresh ginger, peeled and minced
  • 3 tablespoons fish sauce
  • 1/8 teaspoon salt

Simmer for 10 minutes then stir in

  • 1-2 pounds boneless, skinless chicken breasts, very thinly sliced *If using frozen chicken, slice when breasts are still half frozen
  • If you’re feeling like more vegetables, add frozen petite peas, or any other veggies of your choice.

Cook for 5-10 more minutes. *The chicken cooks really fast when it’s sliced super thin.

For individual bowls, add

  • Chopped fresh cilantro
  • Fresh squeezed lime juice, to taste

Then pour your finished soup over jasmine rice and enjoy!

*This delicious Thai Chicken and Coconut Soup doubles easily and is great enjoyed for days after. 😉

Recipe courtesy of our lovely client, Ashley Barrett

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