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Spicy Thai Chicken and Coconut Soup Recipe

  • 4servings
  • 30minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2
MineralsNatrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons canola oil

  2. 2 shallots finely diced

  3. 2 tablespoons peeled and minced fresh ginger

  4. 2 tablespoons finely chopped fresh lemongrass

  5. 2 small hot chilies finely sliced

  6. 1/2 teaspoon kosher salt

  7. 4 cups chicken broth

  8. 2 cups shredded rotisserie chicken with skin removed

  9. 1/3 cup unsweetened coconut milk

  10. 1 tablespoon soy sauce

  11. juice of 2 limes

  12. 1/2 cup chopped fresh cilantro

  13. 1 teaspoon freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Heat the oil in large Dutch oven over medium heat for 1 minute.

  2. Add shallots, ginger, lemongrass and chilies then sprinkle with salt.

  3. Cook stirring occasionally until shallots are translucent about 4 minutes.

  4. Add broth and bring to a boil then reduce heat and simmer 15 minutes.

  5. Stir in chicken, coconut milk and soy sauce then cook 10 minutes.

  6. Stir in lime juice and half the cilantro and season with salt and pepper.

  7. Serve immediately with a sprinkling of the remaining cilantro.

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