Thai Coconut Soup

I just love Thai Coconut Soup.  I even grew lemon grass this summer with the intent of making it.  So this past week when frost threatened to kill my beautiful lemon grass, I decided I better make soup.  I can’t believe I waited this long to do it!  And, last I checked despite the frost, it still looked good, so I may have the opportunity to make some more.  At any rate this recipe is delicious.  I live in a very rural area, so the ingredients of this soup can be a bit difficult to find, but all of the ingredients here can be found in my rural grocery store except the fresh lemon grass or even a little lemon zest.  If you can’t find fresh lemon grass, substitute the dried powdered kind.  Even with the substitutions, it really does taste like the coconut soup at Thai restaurants.  Hope you enjoy!

Print

Thai Coconut Soup

Prep 30 mins

Cook 20 mins

Total 50 mins

Author Michelle

Yield 4

Ingredients

• 1 14 oz. can chicken broth
• 1 tsp. lime zest
• 1 stalk lemon grass (about 8 inches long), slice on a bias into about 1/2 inch lengths
• 3 cups coconut milk
• 1 Tbsp. ginger, finely chopped
• 3 cups coconut milk
• 1/2 cup nam pla (fish sauce)
• 2 tsps. light brown sugar
• 1/2 cup lime juice
• 1/2 pound chicken breast, cut into bite sized pieces
• 1/4 cup chili oil

Instructions

1. Heat broth, lime zest, lemon grass, and ginger in a large saucepan.
2. Bring to a boil and add the coconut milk, fish sauce, and lime juice and stir well to combine.
3. Add chicken and cook until chicken is cooked through.
4. Add chili oil.

Courses Soup

Cuisine Thai

This recipe was shared on Wednesday Extravaganza.