Thai Chicken And Coconut Soup

I love soups in all varieties. Soups, broths, chilis, and chowders. They are just way too good to just eat during the cold months. This “Thai Chicken And Coconut Soup” is delicious and easy to make. It takes 30 minutes from start to finish and you have a delicious and filling soup on your table.

Now, This soup has a bit of heat to it from the Thai peppers but you can leave them out or substitute it for jalapenos if you like or a more mild chili pepper. I will leave some variations down at the bottom for you to check out.

Let’s get into it.

INGREDIENTS:

4 Cups. Chicken Broth
2 Cans (unsweetened) Coconut Milk
2 small Thai Peppers OR Jalapenos – seeded and minced fine
3 tbsp Fish sauce
1 inch Ginger – grated or finely minced
Salt and Pepper – to taste
2 Boneless- Skinless Chicken Breasts – Thinly sliced
Juice of 2 limes OR 1 lemon

DIRECTIONS:

1. Add the chicken broth, coconut milk, peppers, fish sauce, ginger, salt, and pepper to a soup pot. Stir to combine and bring to a boil over medium-low heat. Reduce the heat to low and simmer for 10 minutes
2. In the meantime, you can thinly slice the chicken into thin strips.
3. Add the chicken and lime juice and stir to combine and break apart the chicken strips. Bring the soup back to a simmer and cook for another 10 minutes to cook the chicken through.
4. Taste and adjust the seasoning. Remove from the heat and serve. Top with fresh cilantro or parsley.

• Add-ins to this soup:
• Steamed broccoli, baby bok choy, broccolini, rapini, and amaranth ( partially cook these before adding them to the soup. You want them to be soft and bright green. Add in during the last 5 minutes of cook time. Or at the beginning of the second half of cooking).
• Carrots ( Cut into thin strips about 1/4 inch thick or into 1/4 inch thick rounds.
• Bamboo shoots, bean sprouts, Cherry tomatoes, and mushrooms. ( you can add these during the last 5 minutes or so of cooking time. You want them warmed and slightly soft but not mushy).
• If you want a more heartier soup you can add in some Thai noodles or serve it with a bowl of rice.
• Be mindful of the chili peppers. If you do not prefer heat you can leave out the peppers or opt for a more mild pepper such as jalapeno or poblano. Always seed your peppers for less heat. Leave the seeds in for more of a spicy kick. Start with a small amount and add more if needed or desired. You can always add more but you can not take it out.
• Top with cilantro OR if you do not like cilantro use parsley.
• Use a neutral oil when making this soup. I use avocado oil.
• This soup will keep in the fridge for up to 1 week.