Copycat Thai Chicken Coconut Soup
From tinabeans 16 years ago
- 20 minutes to make
- Serves 23
I was craving a warm, spicy Thai-style coconut soup today to nurse a cold, but didn't have many of the ingredients for a more traditional preparation (lemon grass? fish sauce? kaffir lime leaves?) so I made up this version using ingredients more common in a well-stocked Western kitchen. Read more My respects to real Thai cooking but this hodgepodge version turned out remarkably good and tastes quite similar to restaurant Thai soup. Plus it's mad easy. So why not? =) See less
Ingredients
- 1 cup chopped onion shopping list
- 1 chicken breast, diced shopping list
- 1 teaspoon oil for sauteing shopping list
- mixed veggies of your liking (i used daikon radish, carrot, mushrooms, and peas...) shopping list
- 3 cups chicken broth or 3 boullion cubes+3 cups water shopping list
- 1/3 cup coconut milk shopping list
- 1/2 teaspoon lemon pepper shopping list
- 1/2 teaspoon ground ginger shopping list
- 3 teaspoons lime juice shopping list
- 2 teaspoon chili paste shopping list
- salt to taste shopping list
How to make it
- Heat the teaspoon of oil in a pot. Lightly saute the onion, diced chicken, lemon pepper, and ground ginger until the onion is tender and chicken is almost cooked. (Sauteing spices helps heighten their aroma.)
- Pour all of the other ingredients into the pot and stir well to mix.
- Simmer 20 minutes. Adjust seasonings to taste (I didn't exactly measure when I threw this together haphazardly, but with a bit of intuition and experimentation, the taste will come out just the way you like it.)
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