Thai Coconut Chicken Soup is a fast and easy Homemade Soup, made with all fresh ingredients serve over rice and it becomes a meal in itself. Your new lunch or dinner Soup recipe.
I bet you are wondering why on earth is she now into Thai Food? Well, when we first came to Canada we spent a few days visiting great friends in Winnipeg. And my friend’s daughter-in-law happens to be from Thailand.
So how could I refuse a cooking lesson in the Thai Cuisine from such a wonderful cook? She invited me over to make Thai Coconut Chicken Soup. This was my first taste of this amazing Food and you can bet not my last.
Being in Canada especially Toronto, you can probably find food from every corner of the globe. I love being back and trying new and old foods that I have missed. From Jamaican (a patty a day :)!) to Sushi and everything in between.
Now I can add Thai to my list of “You gotta eat this” and yes you do! This Coconut Chicken Soup is fast and easy, with all fresh ingredients.
We used sliced Galangal, which is from the Ginger family, lemon grass*, a tropical grass, Kaffir lime leaves, make sure that you use Kaffir lime leaves and not regular lime leaves, chili peppers, use as many as you like depending on how hot you can take it.
And remember any of these left over ingredients can be frozen for your next pot of Homemade Thai Coconut Chicken Soup. And believe me you will make it again.
After we simmered these amazing spices with coconut milk, shredded cabbage and cut up chicken, this tasty soup was served over some plain rice. Wow what a delicious meal it was.
Needless to say when I got back to my sister’s house I decided that yes she had to try it also. I found all the ingredients, cooked up a good-sized pot, served it over rice, although my sister tried it without the rice and loved it.
And yes it tasted exactly. So if you are looking to try something a little different, you must try a big bowl of Homemade Thai Coconut Soup because Fall is coming and there is nothing better than Soup. Buon Appetito!
Homemade Thai Coconut Chicken Soup
- 1 can coconut milk not light
- 1 can water
- 4 leaves Kafir lime
- 1 stalk lemon grass cleaned and chopped **
- 4 slices thin Galangal
- pinch of salt
- 2 cups chopped chicken
- 1 teaspoon boullion I used vegetable
- 1 1/4 teaspoon sugar
- juice of 1/2 lime
- 1/4 cup chopped onion
- 1/4 cabbage shredded
- 2 chili peppers or more if desired
- In a large pot add coconut milk, water, lime leaves, chopped lemon grass, galangal and salt, bring to a boil then add chicken, bouillon, sugar, lime juice, onion, cabbage and chili peppers (1 chili pepper I sliced down the middle and the other I left whole), simmer on medium heat for approximately 20 minutes.
- While soup is simmering cook 1 1/2 cups dried rice. Serve soup with or without rice. Enjoy!
How to Cut Lemon Grass*
Marisa Franca @ All Our Way says
Great recipe! Our tastes are very catholic and we’ll eat and make anything that appeals to our taste buds. This will be a great fall recipe. Thank you for sharing — have a good weekend.