Thai Chicken and coconut milk soup

Thai Chicken And Coconut Milk Soup

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Kat Ryan


Love this soup on a cold night!


★★★★★ 1 vote



  • 1 can(s)
    coconut milk, 12 oz.
  • 1/4 lb
    chicken breast cut up into small chunks
  • ·
    Juice and grated peel of 1 lime
  • 1
    4 inch piece of lemongrass cut into very thin slices (find this at your local asian market)
  • 3-4 slice
    fresh ginger
  • ·
    Hot chili peppers to taste, Seranno's are a great substitute for the Thai Bird, which is the pepper recommended.
  • 1/2 c
    Cilantro, minced

How to Make Thai Chicken and coconut milk soup


  1. Pour the lime juice over the chicken and let sit while you prepare the rest of the soup.
  2. In a medium saucepan, place the coconut milk, lime peel, ginger and chili peppers. Bring the mixture to a simmer. Add the chicken and stir to distribute them evenly. Reduce the heat so the soup stays just under a boil and let cook for 12-15 minutes or until the chicken is done. Remove from heat and serve immediately with the cilantro on top.

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About Thai Chicken and coconut milk soup

Course/Dish: Chicken Soups Cream Soups
Other Tag: Quick & Easy

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