thai coconut chicken soup
“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.
Enjoy!
~Melissa
I can’t wait to try this it sounds delicious!
Enjoy! 😉
Thanks Melissa! You’re a jewel!
Aw! You’re welcome Michele 🙂 xoxo
I really think we should have this fabulous soup as part of our High Tea celebration, don’t you? xoxoxo
what a wonderful idea! 🙂
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!
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!
Thanks so much for visiting, and for sharing that useful tip! good to know 🙂
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 🙂