thai coconut chicken soup

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“The two basic items necessary to sustain life are sunshine and coconut milk.” ~Dustin Hoffman

This lovely soup makes a wonderful first course for a summer meal or a delicious light lunch. It’s good for you and so easy to put together.

3 large, boneless, skinless chicken breasts

3 Tablespoons extra virgin olive oil

1/2 cup dry white wine

3 Tablespoons fish sauce

Juice of one lemon

1 and 1/2 quarts chicken stock

zest of one lemon (save a little for garnish)

2 inches fresh ginger, peeled and grated

3/4 cup Basmati or jasmine rice

15 oz can coconut milk

2 fresh chilies, chopped fine, seeds and cores removed

chopped cilantro, cayenne, lemon zest and toasted coconut for garnish

Cut the chicken into chunks and blot well. Heat the olive oil in a heavy Dutch oven. Once heated, cook the chicken chunks until done. Set aside. In the same pot, bring wine, stock, fish sauce, lemon juice, lemon zest, and ginger to a boil. Add Basmati rice. Set flame to a low simmer, and cover. Cook 15 minutes, or until rice is done. Add coconut milk and chilies. Heat through. Chop up the chicken, combine all ingredients. Garnish liberally with cilantro and toasted coconut…sprinkle on a little lemon zest and cayenne too.



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  10 comments for “thai coconut chicken soup

  1. January 14, 2011 at 11:12 pm

    I can’t wait to try this it sounds delicious!

  2. admin
    January 15, 2011 at 1:44 am

    Enjoy! 😉

  3. February 28, 2012 at 10:43 am

    Thanks Melissa! You’re a jewel!

    • Melissa
      February 28, 2012 at 11:01 am

      Aw! You’re welcome Michele 🙂 xoxo

  4. April 26, 2012 at 4:03 pm

    I really think we should have this fabulous soup as part of our High Tea celebration, don’t you? xoxoxo

    • Melissa
      April 26, 2012 at 4:08 pm

      what a wonderful idea! 🙂

  5. Leslie Prizer
    September 20, 2012 at 4:11 pm

    This sounds fantastic! I have not worked with fresh chilies, maybe once. What do I look for by name and are the ones you used very hot? I know that removing the seeds and core does tame them but wondering how hot yours was. Thanks so much!

    • robinpack
      December 29, 2012 at 11:53 pm

      the peppers commonly used for this dish are quite hot little thai bird chilis red or green but as you indicated , removing seeds tames the heat as does pounding them with other aromatics in mortar with pestle which makes the heat distribute throughout the entire dish instead of getting a big bit of pepper in a bite & frying your mouth!

      • Melissa
        December 30, 2012 at 1:18 am

        Thanks so much for visiting, and for sharing that useful tip! good to know 🙂

  6. April Lane
    September 9, 2014 at 7:50 pm

    Thank you Melissa for posting this. I just got done making it. It was wonderful. Such great flavors. One question, did you use unsweeted coconut milk? Thank you again 🙂

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