How to Make Chicken Coconut Soup
- cook TIME 27 mins
- prep TIME 8 mins
- total TIME 35 mins
Ingredients (19)
- 18 oz skinless boneless chicken breast cut into chunks
- 1/4 cup coconut milk
- 8 oz white button mushrooms sliced
- 4 oz red bell pepper chopped
- 4 oz onion cut into wedges
- 1 oz red jalapeno thinly sliced
- 1 tbsp garlic minced
- 1 tbsp shallot minced
- 1 tbsp lemongrass finely chopped
- 2 tbsp heavy cream
- 2 cups unsalted chicken broth
- 1 tbsp lime juice
- 1 tsp ginger finely chopped or grated
- 2 tbsp canola oil
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp paprika
- 1/4 cup cilantro chopped
- 3 cups cooked medium-grain rice from 1 1/2 cups uncooked
INSTRUCTIONS
Prep:
Cut the chicken breasts: Cut 18 oz chicken breasts into 2” cubes.
Slice the mushrooms: Cut 8 oz white button mushrooms into 1/8” slices.
Chop the bell pepper: Cut the top and the bottom off a red bell pepper. Cut it open and remove the seeds as well as the white parts. Cut the pepper into 1/2“ strips, and the strips into square pieces. Measure out about 4 oz.
Cut the onion into wedges: Half an onion lengthwise, slice off the root, and peel away the skin. Also length-wise, cut each half in half, and each quarter in half again. Measure out about 4 oz, and submerge the onion in water immediately to avoid crying.
Chop the garlic: Slice away the root of three cloves of garlic, crush with the side of a knife, to easily remove the peel. Chop them finely, then measure out about 1 tbsp.
Chop the shallot: Half a shallot lengthwise and remove the peel. Cut off the ends and chop them finely. You can put it in your food processor and give it 5-6 pulses. Measure out about 1 tbsp.
Chop the lemongrass: Take one stalk and cut off the green top. With a mortar, give the white stalk a good whack so it breaks open, then thinly slice into fine bits. You can also blend it in your food processor. Measure out about 1 tbsp.
Chop (or grate) the ginger/galangal: Break one knob off a ginger root, and put away the rest. Scrape off the skin with a spoon, and either grate or chop it.
Chop the cilantro: Chop two handfuls of cilantro and measure out 1/4 cup (unpacked).
Slice the chilis/jalapenos: Remove the top of the chili and slice in half. Remove the seeds, if you desire less heat, and thinly slice. Measure out 1 oz, or to your preference..
Cook the rice: Wash the rice in a pot 2-3 times to remove dirt and excess starch. Drain, add water (1-1/2 – 2 cups water for 2 cups raw medium-grain rice), and let simmer on low heat for 15-25 minutes, covered. Choose a tall pot to avoid bubbling over or you can cook it in your rice cooker.
Cook:
Sauté the aromatics: Heat 2 tbsp canola oil in a pot over medium heat for 1 minute. Add 1 tbsp garlic, 1 tbsp shallot, 1 tbsp lemongrass, 1 tsp ginger, and sauté for about 1 minute.
Add the chicken: Add 18 oz chicken breast and allow to cook for 4 minutes. Flip and cook for another 4 minutes.
Add the mushrooms: Add 8 oz sliced mushrooms and stir. Cook for 3 minutes.
Add the other veggies and seasonings: Add 4 oz pepper, 4 oz onion, 3/4 tsp salt, 1/2 tsp black pepper, and 1 tsp paprika. Stir and cook for 2 minutes.
Add the broth: Pour in 2 cups unsalted chicken broth and simmer on medium heat for 10 minutes, uncovered.
Add coconut milk, cream, and lime juice: Add 1/4 cup coconut milk, 2 tbsp heavy cream, and 1 tbsp lime juice. Turn the heat to medium and simmer for 2 additional minutes.
Shred the chicken: Turn off the heat and remove the chicken. Shred with two forks then add the chicken back to the pot.
Add garnish: Sprinkle on 1/4 cup chopped cilantro and 1 oz sliced chilis (or the amount you want).
Enjoy: Ladle the soup into serving bowls and enjoy with 3 cups cooked rice.
