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Coconut Chicken Soup

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PREP TIME
20 min
COOKING TIME
25 min
TOTAL TIME
45 min
SERVINGS
6 servings
Lunch Thai
Coconut Chicken Soup
Ingredients
  • 3 cups chicken broth
  • 1 (14 ounce) can coconut milk
  • 1/4 cup sweet red chile sauce
  • 3 tablespoons lime juice
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 1 (1 1/2 inch) piece fresh ginger, sliced
  • 10 makrut lime leaves, torn in half
  • 1 1/2 pounds skinless, boneless chicken breast halves - cut into strips
  • 1 (15 ounce) can straw mushrooms
  • 1 cup coarsely chopped onion
  • 1 zucchini, sliced
  • 1 lemongrass stalk, chopped
  • 1 bunch fresh basil, chopped
Instructions
1
Heat the chicken broth and coconut milk in a large cooking vessel over medium warmth; combine chile sauce, lime juice, fish sauce, brown sugar, ginger, and lime leaves. Allow the mixture to gently bubble until the flavors have melded together, approximately 15 minutes.
2
Carefully lift the cooking vessel from the heat source and strain out the ginger and lime leaves. Reintroduce the broth mixture to the vessel and bring it back to a gentle simmer. Cook the chicken in the simmering broth until it reaches an internal temperature of 165 degrees Fahrenheit, about 5 minutes. Add mushrooms, onion, zucchini, lemongrass, and basil to the broth and continue to simmer until the onion becomes tender, roughly 3 minutes.