coconut chicken soup

Name: Coconut Chicken Soup
Prep time: 10 min
Cook time: 10 min
Yield: 6
Cuisine: Thai
Ingredients: 4 cup(s) chicken stock; 3 - boneless skinless chicken thighs cut into cubes; 4 ounce(s) mushrooms chopped; 6 clove(s) garlic minced; 1 tablespoon(s) sambal olek or sriracha sauce; 5 tablespoon(s) fish sauce; 4 tablespoon(s) lime juice; 2 can(s) coconut milk; 1 tablespoon(s) chili paste in soy bean oil; 1/2 - head cabbage chopped; 1/4 cup(s) sugar; - cilantro leaves for garnish

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barbara lentz

beulah, MI

Updated on Oct 9, 2017

If you cant find chili paste in soy bean oil in your town you can get it on Amazon. It really makes this soup so delicious and brings out the umami taste. Yum

Rate

prep time 10 Min

cook time 10 Min

method Stove Top

yield 6-8 serving(s)

Ingredients

4 cups chicken stock
3 - boneless skinless chicken thighs cut into cubes
4 ounces mushrooms chopped
6 cloves garlic minced
1 tablespoon sambal olek or sriracha sauce
5 tablespoons fish sauce
4 tablespoons lime juice
2 cans coconut milk
1 tablespoon chili paste in soy bean oil
1/2 - head cabbage chopped
1/4 cup sugar
- cilantro leaves for garnish

How To Make coconut chicken soup

Step 1

Place the chicken stock in a large pot. Add the chicken, mushrooms, garlic, fish sauce, sambal olek, and lime juice. Bring to a boil. Reduce to a simmer and add the coconut milk and sugar. Simmer 5 minutes. Add the cabbage and the chili paste. Simmer 5 more minutes.

Step 2

Serve garnished with the cilantro leaves and drizzle a little soy bean oil from the chili paste.
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