Thai Chicken And Coconut Milk Soup Recipe

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Thai Chicken and coconut milk soup

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
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


1Pour the lime juice over the chicken and let sit while you prepare the rest of the soup.
2In 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.

About this Recipe

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