Thai Chicken-Coconut Soup

2020-04-04
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 40m
  • Ready In: 50m

Blogger and food creator. My dream..

More From This Chef ยป
Average Member Rating

forkforkforkforkfork (5 / 5)

5 5 1
Rate this recipe

fork fork fork fork fork

1 People rated this recipe

Related Recipes:
  • Air fryer ham and cheese turnovers recipe. Learn how to cook cheesy turnovers in an air fryer. #airfryer #dinner #lunch #recipes #food #cooking

    Air Fryer ham and Cheese Turnovers Recipe

  • Air fryer hard-boiled eggs recipe. Learn how to cook hard-boiled in an air fryer. #airfryer #dinner #breakfast #eggs #appetizers

    Air Fryer Hard-Boiled Eggs Recipe

  • Instant pot deviled eggs recipe. Learn how to cook delicious deviled eggs in an electric instant pot. #instantpot #pressurecooker #eegs #appetizers #dinner #lunch

    Instant Pot Deviled Eggs Recipe

  • Instant pot orzo with spinach and cheese. Italian pasta with spinach and cheese cooked in an electric instant pot. #pressurecooker #instantpot #pasta #orzo #dinner #lunch #italian

    Instant Pot Orzo with Spinach and Cheese

  • Air fryer Italian calzones recipe. Learn how to cook famous Italian calzones in an air fryer.#airfryer #italian#calzones #dinner #lunch #delicious #famous

    Air Fryer Italian Calzones Recipe

Thai chicken-coconut soup. Very delicious Thai chicken soup.

Ingredients

  • 4 oz (120 g) dried cellophane noodles
  • 5 cups chicken stock
  • 1 lemongrass stalk,crushed
  • 1/2-inch(1.25 cm) piece fresh gingerroot,peeled and finely chopped
  • 2 fresh kaffir lime leaves,thinly sliced
  • 1 fresh red chile,seeded and thinly sliced
  • 2 skinless and boneless chicken breasts,thinly sliced
  • 1 cup coconut cream
  • 2 tablespoons nam pla(Thai fish sauce)
  • 1 tablespoon freshly squeezed lime juice
  • 1/2 cup bean sprouts
  • 4 scallions (green part only),finely sliced
  • fresh cilantro leaves,to garnish


Method

Step 1

In a large bowl,soak the dried noodles with enough lukewarm water to cover for 20 minutes,until soft. Drain well and set aside.

Step 2

In a large pan,boil chicken stock over high heat. Reduce heat to low,add lemongrass,gingerroot,lime leaves and chile. Simmer for 5 minutes.

Step 3

Add sliced chicken breasts and continue simmering for an additional 3 minutes (until flesh is poached). Gradually stir in the coconut cream,Thai fish sauce and most of the lime juice. Continue simmering for 3 minutes.

Step 4

Add bean sprouts and scallions and simmer for an additional 1 minute. Taste and gradually add extra Thai fish sauce or lime juice at this point. Remove and discard the lemongrass stalk.

Step 5

Divide soaked and drained noodles among 4 bowls. Bring the soup back to a boil,then add the soup to each bowl. Sprinkle Thai chicken-coconut soup with cilantro leaves

Thai chicken-coconut soup

Leave a Reply

Your email address will not be published. Required fields are marked *

0 Shares
96 views
Share via
Copy link
Powered by Social Snap