Thai Chicken and Coconut Soup
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: Food & Wine
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1. Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 2 1/2-by-1/4-inch strips
- 3 tablespoons Asian fish sauce (nuoc mam or nam pla)
- 1 1/2 tablespoons lime juice
- 4 3/4 cups canned low-sodium chicken broth or homemade stock
- 3 stalks lemongrass, bottom third only, peeled, smashed, and cut into 2-inch pieces, or three 3-inch-by-1/4-inch strips lemon zest
- 1 (1 inch) piece peeled fresh ginger, cut into thirds
- 1/2 cup long-grain rice
- 1 3/4 cups unsweetened coconut milk
- 2 red chiles or jalapeno peppers, seeds and ribs removed, cut crosswise into thin slices
- 3 tablespoons chopped cilantro
Nutrition Info
Per Serving
- Calories: 466 kcal
- Carbohydrates: 30 g
- Dietary Fiber: 1 g
- Fat: 26 g
- Protein: 29 g
- Sugars: 3 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- In a medium glass dish or stainless-steel pan, combine the chicken strips with the fish sauce and lime juice. Set aside.
- In a large saucepan, bring the broth, lemongrass, and ginger to a simmer. Add the rice; simmer until the rice is almost done, about 15 minutes.
- Add the coconut milk and bring back to a simmer. Stir in the chicken and marinade and cook until the chicken is just done, about 2 minutes. Stir in the chiles and cilantro.
Yield: 4 servings
3. Still Hungry?
We've deviated slightly from the classic version of a popular Thai soup by adding rice to make it more substantial. Serve it with lime wedges; a squirt at the table does wonders.
Notes:
Asian fish sauce is available at Asian markets and many supermarkets
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