thai chicken and coconut milk soup

Name: Thai Chicken and coconut milk soup
Ingredients: 1 can(s) coconut milk, 12 oz.; 1/4 pound(s) 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(s) fresh ginger; - Hot chili peppers to taste, Seranno's are a great substitute for the Thai Bird, which is the pepper recommended.; 1/2 cup(s) Cilantro, minced

(1 RATING)

53 Pinches

Kat Ryan

Clayton, NC

Updated on Jan 9, 2010

Love this soup on a cold night!

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Ingredients

1 can coconut milk, 12 oz.
1/4 pound 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 slices fresh ginger
- Hot chili peppers to taste, Seranno's are a great substitute for the Thai Bird, which is the pepper recommended.
1/2 cup Cilantro, minced

How To Make thai chicken and coconut milk soup

Step 1

Pour the lime juice over the chicken and let sit while you prepare the rest of the soup.

Step 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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