Chicken & Coconut Soup

Speedy and spicy – a perfect combination! This Thai-inspired soup has very few cooking steps and is a wonderful way to warm up on a chilly day. You can adjust the heat level quite simply by adding another pepper for more or additional coconut milk for less. If you can find fresh curry leaves, add a few in the first step for even more depth of flavour. One quick note: Taste the soup before adding the salt. If you are using commercially-prepared stock, the salt may not be needed.

Time: 30 minutes

Serves: 4

Ingredients:

5 cups chicken stock

1 pound boneless-skinless chicken thighs – cubed to ½ inch

1 red chili pepper – seeded and halved lengthwise

4” piece lemongrass base – cut lengthwise into four

2 teaspoons fresh grated ginger

½ cup light coconut milk

1 teaspoon sriracha

1 teaspoon kosher salt

6 green onions – sliced

½ cup cilantro leaves

 

Preparation:

Place a large pot on high heat. Add the stock, chicken, chili, lemongrass and ginger. Bring to a near boil, then reduce heat to simmer for ten minutes.

Stir in the coconut milk, sriracha and salt (if required). Simmer for five minutes.

Remove from heat, remove the lemongrass, then stir in the onions and cilantro leaves. Serve immediately.

Get the PDF and nutrition info