This recipe features:
- Classic Thai flavors, with a smooth, velvety soup
- Amp of the intensity of the herbs with a quick sauté of lemongrass, cilantro stems, garlic and ginger
- Customize soup by adding shrimp or mushroom (canned Asian straw mushrooms work really well)
Southeast Asian cuisine features what I call the 5S’s – salty, sweet, sour, spicy, savory. This classic combination is what makes Thai Chicken Coconut Soup so irresistible – the initial kick of the spicy chile pepper and lime, followed by salty/savory that’s tempered with a touch of sugar. The creamy coconut milk lingers to soothe the spiciness and allows all the distinct flavors to play nicely with each other.
This recipe is from Chef Lorraine Pascale, a #1 bestselling author in the U.K. Her book, Everyday Easy features elegant, fuss-free cooking for weeknight dinners.
Lorraine Pascale is the undisputed queen of the kitchen, queen of the simple and the simply delicious.
- Thai Beef Salad with Roasted Peanuts and Chili Dressing
- Shrimp Caeser Salad
- Lozza’s Lamb Biryani
- Goat Cheese, Toasted Hazelnut & Honey Quesadillas with Arugula Salad
- Crouching Tiger, Hidden Zebra Cake
and many, many more. Each recipe is easy, breezy and complete with a gorgeous color photograph. The Thai Chicken Coconut Soup Recipe is by Lorraine Pascale, photo is also from the cookbook, by Myles New.
Thai Chicken Coconut Soup Recipe
- Vegetable oil
- 1 stalk 1 lemongrass stalk
- 2 cloves garlic
- 2 inch piece of fresh ginger
- Large handful of fresh cilantro
- 3 kaffir lime leaves
- 2 12-oz cans of coconut milk
- 1 cup plus 2 tbsp good-quality chicken stock
- 1 red chili
- 3 skinless, boneless chicken breasts
- 1 bunch of green onions
- 2 limes
- 2-3 tablespoons fish sauce
- 1-2 teaspoons sugar
- Heat a drizzle of oil in a large frying pan or wok on a medium heat.
- Trim the lemongrass stalk and discard any tough outer leaves before finely chopping the white bit (discard the green bit as it can be quite bitter). Peel and finely chop the garlic and then peel the ginger and cut it into thin slivers. Tear the kaffir lime leaves in several places on the leaf (but keep the leaf intact.) Chop the stalks off the cilantro (in one go) and then finely slice them (keeping the cilantro leaves aside for later).
- Carefully toss everything in the hot oil with the kaffir lime leaves and stir fry for a couple of minutes, being careful that nothing sticks and burns.
- Next add the coconut milk and stock and bring to a simmer.
- Meanwhile, halve the chili lengthwise and then finely slice it, leaving the seeds in if you like it quite fiery. Chop the chicken into bite-size pieces and add both ingredients to the now-simmering soup. Reduce the heat a little and leave it to bubble away for about 8 minutes until the chicken is cooked.
- Finely slice the onions (both the green and the white bits), juice the limes and roughly chop half of the reserved cilantro leaves. Add these once the chicken is cooked and then leave to simmer for a final minute. Last, add enough fish sauce and sugar to taste.
- Ladle into four serving bowls, scatter the remaining cilantro leaves over and serve.
Text copyright 2012 by Lorraine Pascale. Photographs copyright 2012 by Myles New. Excerpted by permission of Ecco, an imprint of HarperCollins Publishers.
This looks like a great recipe!
Just SO yummy – this is the perfect Fall soup – thanks for a great recipe!
Wow, this looks amazing. I
Nice recipe easy to make. Thanks for sharing 🙂
This is my favorite dish.
Thanks for sharing.
I love your site for recipes that are completely different from what I normally cook! I’m going to have to give this a try.
I think it looks great! Definitely enough to make me want to try it! Thanks!
This looks very tasty..Beautiful blog
It’s such a simple soup but the flavors have all the Asian aromatics I love. I like that the rich coconut milk has fish sauce in it. I can just smell the aroma. This will be great poured on rice. Thanks for sharing Lorraine Pascale’s recipe, Jaden. Enjoy your mom’s visit.
Lovely recipe. I add some extra red chili for the spiciness as I like hot food. Turns out very well.
This looks absolutely phenomenal! I want this very soon!
Jaden, I asked the kitchen at the Thai place we ate at if I could buy a couple of Kafir lime leaves from them to use at home (couldn’t find anywhere out here in the suburbs). They gave me a handful (how nice), I froze them and they lasted for ages. Just an fyi for readers! Because there is little better than when you put the lime in the coconut. 😀
If I use the lemongrass in a tube because I can’t get it
fresh, what amount would I use to equate to the 1 stalk
used in the Thai Chicken Coconut Soup recipe?
This soup is my very favorite — I think about it all the time! It is the stuff of dreams for those who love the palate pleasing blend of salty, sweet, sour, spicy and savory done so well in Thai food. I use fresh lemongrass, although the tubes of lemongrass paste will do. When I find kaffir lime leaves, I freeze them to use later with great results. Love the idea of tearing the lime leaf and leaving it whole in the soup – so much easier to avoid eating it with the soup! And, until I found this soup, I hated cilantro, but it is perfect with the flavors of Thai food. Thanks, Jaden, for sharing this simple, straight forward recipe. Now I’ve got to check out Lorraine Pascale’s cookbook!
Thank you for the recipe! I saw it and right away made it! lovely flavors, so easy to make.