chicken coconut soup

The rich taste and aroma of this easy Coconut Chicken Soup will warm your belly and soul! Loaded with vegetables and lean chicken breast, this dish will keep you full and satisfied for hours.

Coconut Chicken Soup

lbs. chicken breast, thinly sliced

Salt & pepper,

coconut oil ((or vegetable oil))

onion,

garlic cloves,

ginger,

zucchini,

0.75 lbs. pumpkin, cubed into ½ inch pieces ((1 cup))

red bell pepper, seeds removed and thinly sliced

chili

lite coconut milk ((1 can))

chicken broth

lime

cilantro leaves ((optional))

Season the sliced chicken breast generously with salt and pepper.&nbsp;

In a large (5-6 quart) soup pot, heat the coconut oil over high heat and add the chicken breast. Stir-fry over high heat for 4-5 minutes, or until the chicken is no longer pink on the outside.

Add the sliced onion, minced garlic, and minced ginger. Continue to stir-fry for another 2-3 minutes.

Add the diced zucchini and cubed pumpkin, then stir.

Add the sliced bell pepper, sliced chili or jalapeño pepper, coconut milk, chicken broth, and lime juice. Give everything another good stir.

Bring to a boil, then lower the heat, cover, and allow to simmer for about 20 minutes, or until the pumpkin is fully cooked.

Remove from heat and season with additional salt and pepper, if desired. Garnish with cilantro leaves to serve.

This quick and easy, creamy tom kha gai soup is PACKED with flavor and has a wonderful balance of spicy, sweet, salty, and sour.

Easy Tom Kha Gai Soup (Thai Coconut Chicken Soup)

broth

coconut milk ((or coconut cream, 400 milliliters))

fish sauce

lime juice ((Approx. 2-3 limes))

sugar

salt

lemongrass

kaffir lime leaves ((*See note 1 for substitution))

galangal ((*See note 2 for substitution))

garlic

2-3 bird's eye chili

chicken breast ((thinly sliced))

soy sauce

water

corn starch

onion ((or 3 large shallots, finely diced, approx 1/4 cup))

button mushrooms ((any type of mushroom will work))

baby tomatoes ((any type of tomato will work))

snow peas ((tips removed, thinly sliced))

red peppers (thinly sliced)

cilantro

Smash 4 cloves of garlic with the side of your knife and peel the skin off. Keep the garlic whole and set them aside.

Wash 10 kaffir lime leaves and rip them in half and set them aside.

Cut off the top 2-3 inches of the lemongrass (it&#39;s too dry to use) and discard it. Then take the back of your knife or a rolling pin and hit the lemongrass with it to bruise it and crack it open, focus on hitting the base of the lemongrass. Set them aside.

Remove the green stem of 2-3 Thai chilies and finely chop them and set them aside.

Slice the galangal into 7 slices or small pieces. Galangal is very tough to cut, so please be careful when cutting it and use a rocking motion with your knife slowly to cut through it.

Prepare Aromatics for the Soup

Set the stove to medium-high heat.

Add the 3 cups of broth, kaffir lime leaves, lemongrass, garlic, Thai chilies, and galangal into a small pot and bring the broth up to a boil.

Once the broth starts boiling, reduce the heat to low and simmer it gently for 15 minutes with no lid.

Making the Broth

While the broth is simmering, prepare the vegetables by thinly slicing ¼ cup of red peppers, ¼ cup of onions (or shallots), ¼ cup of mushrooms, and ¼ cup of snow peas.

Cut ½ cup of tomatoes. If you are using a large tomato, cut them into small wedges. If you are using baby tomatoes, slice them in half length-wise and set them aside.

Cut the limes in half and squeeze out the juice into a small bowl until you get ¼ cup of lime juice. Set it aside.

Prepare the Vegetables

Thinly slice 1 chicken breast against the grain and place it in a bowl.

Add 1 teaspoon of water, 1 teaspoon of soy sauce, 1 teaspoon of corn starch, and 1 teaspoon of oil into the bowl with the sliced chicken and mix well. Set it aside for later.

Marinate the Chicken

Once the soup has finished simmering, scoop out the aromatics from the soup with a small strainer and discard them. You should be able to see it clearly since there is no coconut cream in it yet.

Add in the onions (or shallots) and sliced chicken and stir it to separate the chicken into individual pieces and cook it for 3-4 minutes or until the chicken is cooked through.

Stir in the coconut milk and let the soup simmer for 1 minute. Avoid boiling the soup, this will prevent the coconut cream from foaming and curdling.

Add in the vegetables and cook them for about 1-2 minutes and then turn off the heat

Mix in 2 tablespoons of fish sauce, ¼ cup of lime juice, and 4½ teaspoons of sugar, and do a taste test. It should be balanced with salty, sour, and sweet flavors. If it is not, adjust it to your liking.

Garnish with cilantro or Thai basil and enjoy!

Putting Everything Together

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Easy Tom Kha Gai Soup (Thai Coconut...

Top 2 chicken coconut soup recipes from across the web

The most viewed chicken coconut soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Coconut Chicken Soup

Easy Tom Kha Gai Soup (Thai Coconut...

The most viewed chicken coconut soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine