Gary´s Cookbook


Thai-Style Chicken Soup


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Ingredient list

1 tsp. vegetable oil 3 lemongrass stalks, tough outer leaves removed, bottom 5 inches halved lengthwise and sliced thin crosswise 2 large shallots, chopped 8 sprigs fresh cilantro, chopped coarse 3 Tbs. fish sauce 4 cups low-sodium chicken broth 2 (14-oz.) cans coconut milk, well shaken 1 Tbs. sugar 8 oz. white mushrooms, cleaned, stems trimmed, and cut into ¼-inch slices 1 lb. boneless, skinless chicken breasts, halved lengthwise and sliced on bias into 1/8-inch thick pieces 3 Tbs. juice from 2 to 3 limes 2 tsp. Thai red curry paste Garnish: ½ cup fresh cilantro leaves 2 serrano chiles, sliced thin 2 scallions, sliced thin on bias 1 lime, cut into wedges


- Heat oil in large saucepan over medium heat until just shimmering. Add lemongrass, shallots, cilantro, and 1 Tbs. fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes (vegetables should not be brown). Stir in chicken broth and 1 can coconut milk; bring to simmer over high heat. Cover, reduce heat to low, and simmer until flavors have blended, 10 minutes. Pour broth through fine-mesh strainer and discard solids in strainer. Rinse saucepan and return broth mixture to pan. - Return pan to medium-high heat. Stir remaining can coconut milk and sugar into broth mixture and bring to simmer. Reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes. Add chicken and cook, stirring constantly, until no longer pink, 1 to 3 minutes. Remove soup from heat. - Combine lime juice, curry paste, and remaining 2 Tbs. fish sauce in a small bowl; stir into soup. Ladle soup into bowls and garnish with cilantro, chiles, and scallions. Serve immediately with lime wedges.

Recipe detail

  • Country Region
  • Cost
  • Lactose free
  • Vegetarian
  • Vegan
  • Diabetic
  • Gluten free
  • Servings
  • Alternative amount
  • Preparation time
    5 minutes
  • Calories
  • Kilojoule
  • Fat content
  • Bread unit
  • Protein content
  • Carbohydrates
  • Degree of difficulty
    Very easy
  • Changed
    30 November -0001
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If you want a soup with less fat, it is possible to substitute light coconut milk for one or both cans of regular coconut milk. Fresh lemongrass can be omitted, but the soup will lack some complexity. Don’t be tempted to use jarred or dried lemongrass, its flavor is characterless. If you want a spicier soup, add more red curry paste to taste. For a more substantial meal, serve the soup over 2 to 3 cups of cooked jasmine rice. The soup can be prepared through step 1 up to 1 day ahead of time and refrigerated, but it should be completed immediately before serving, as the chicken and mushrooms can easily overcook.


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