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How to Make Chicken Coconut Soup

Today's creamy chicken coconut soup recipe is a little more special than your typical favorite creamy dishes: it's full of different flavors and aromas.
  • cook TIME 27 mins
  • prep TIME 8 mins
  • total TIME 35 mins
Course: Main CourseCuisine: Thai
Servings: 4 servings
Calories: 499 kcal
Author: Tuyet Pham, Luna Regina

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:

1

Cut the chicken breasts: Cut 18 oz chicken breasts into 2” cubes.

2

Slice the mushrooms: Cut 8 oz white button mushrooms into 1/8” slices.

3

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.

4

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.

5

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.

6

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.

7

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.

8

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.

9

Chop the cilantro: Chop two handfuls of cilantro and measure out 1/4 cup (unpacked).

10

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..

11

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:

1

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.

2

Add the chicken: Add 18 oz chicken breast and allow to cook for 4 minutes. Flip and cook for another 4 minutes.

3

Add the mushrooms: Add 8 oz sliced mushrooms and stir. Cook for 3 minutes.

4

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.

5

Add the broth: Pour in 2 cups unsalted chicken broth and simmer on medium heat for 10 minutes, uncovered.

6

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.

7

Shred the chicken: Turn off the heat and remove the chicken. Shred with two forks then add the chicken back to the pot.

8

Add garnish: Sprinkle on 1/4 cup chopped cilantro and 1 oz sliced chilis (or the amount you want).

9

Enjoy: Ladle the soup into serving bowls and enjoy with 3 cups cooked rice.

Nutrition

Serving: 1 serving | Calories: 499kcal | Fat 16.8g | Saturated Fat 5.8g | Cholesterol 101mg | Sodium 524mg | Potassium 896mg | Carbohydrate 50g | Fiber 3g | Sugar 4g | Protein 36g | Vitamin A 1311IU | Vitamin C 52mg | Calcium 43mg | Iron 4mg