Aromatic Coconut and Chicken Soup Recipe

by katerina on January 30, 2014

Though exotic sounding, this Southeast Asian soup recipe is actually well disguised roast chicken leftovers. If you have a poultry carcass you can use it to make the stock you need or of course you can use bought stock and cook the chicken up as you cook the soup.

Coconut Lemongrass Chicken Soup

Tip: The soup is scented with lemongrass and lime leaves. Both of these ingredients freeze well, so when you see them available buy a bunch and stick them in your freezer (it is best to section the lemongrass into 1″ long pieces before freezing).

Print Recipe

Aromatic Coconut and Chicken Soup Recipe

(serves 4)

1 tablespoon vegetable oil
1 tablespoon ginger, minced
1 shallot, minced
1/2 cup julienned carrot
1/2 cup julienned red pepper
1/2 cup quartered mushrooms
1 1/2 cups coconut milk
4 cups chicken stock
1 stalk lemongrass, cut into 1" lengths
2 kaffir lime leaves
1/2 teaspoon sriracha (optional)
2 tablespoons fish sauce
1 cup cooked chicken, shredded
2 green onions, thinly sliced
2 servings vermicelli noodles
1/4 cup cilantro, minced
1 lime, quartered

1. Heat the vegetable oil to medium low heat in a soup pot. Add the ginger and shallot and sweat for 5 minutes. Stir in the carrots, peppers and mushrooms and allow to cook for another few minutes without browning.

2. Add in the coconut milk, chicken stock, lemongrass, lime leaves, chicken, sriracha and fish sauce. Bring to a simmer and simmer for 25 minutes.

3. Taste and adjust seasoning with fish sauce or salt. Stir in green onions. Remove the lemongrass and lime leaves.

4. Stir in noodles and cook until just soft.

5. Divide the soup across bowls. Serve with cilantro and lime wedges on the side for people to garnish themselves.

Note: If making ahead of time, cook and store the noodles separately or they will turn mushy.

Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time:45 minutes
Calories(approximate per serving): 500

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