coconut chicken soup

Coconut Chicken Soup

This recipe was inspired by Jaden’s Lemongrass Chicken and Coconut Soup from her fabulous book, The Steamy Kitchen Cookbook.  I received it in the mail on Friday and played with it all weekend long.  It is a captivating book, full of gorgeous pictures (which she styled and shot herself) and easy recipes.  I’m in love.  Last night, I made this Coconut Chicken Soup, Jaden’s Grilled Fish with Kabayaki Sauce (also from The Steamy Kitchen Cookbook) and some stir fried broccoli.

The food was so good that there was not enough to go around.  Never have I seen my boys gobble up fish so quickly.  This is a very family friendly cookbook and frankly, I cannot say enough good things about it.  Stay tuned and I will share my version of Jaden’s Kabayaki Sauce in an upcoming post.

Meanwhile, enjoy this hearty soup.  Tis the perfect season for it.

Coconut Chicken Soup
Ingredients
  • 3 cups chicken stock
  • 1 fresh thumb-sized piece of ginger, sliced into thin coins
  • 1 cup coconut milk
  • 1 tablespoon fish sauce
  • 2 teaspoons agave nectar or honey
  • 6 ounces leftover chicken
  • 1 cup mushrooms, rinsed, drained and sliced in half lengthwise
  • 1 medium carrot, julienned
  • 2 tablespoons lime juice
  • ¼ cup fresh cilantro, minced
Instructions
  1. In a pot, bring chicken stock and ginger to a boil, then reduce heat to low and simmer for 5 minutes
  2. Stir in coconut milk, fish sauce, agave, chicken, mushrooms and carrot
  3. Just before serving, stir in lime juice and cilantro
  4. Serve

I love Asian food, it is so tasty, accessible and easy to make.  I plan on having many fun evenings with The Steamy Kitchen Cookbook, in fact, I think it will edge out the time I spend with my gluten free cookbook, The Gluten-Free Almond Flour Cookbook, for this week.

Comments

  1. says

    Perfect! I just happen to have all those ingredients (got a roast chicken from the rotisserie at Oxbow Market) and have a hankering for coconut milk. I think I’ll double the dose of ginger…

    • Noel says

      I keep avoiding using coconut milk b/c I’m not sure what kind to use — the kind in the can in the Asian section of the grocery store? And if so, any recommendations for the leftover portion of c. milk? I love Asian flavors, am in need of some variety for my chicken soup, and can’t wait to try this! Thank you. I’m enjoying your blog and cookbook very much.

  2. says

    What a beautiful photo Elana, with steam! I love this kind of soup, and add turmeric too. Then it is electric yellow.

    As to what to do with leftover coconut milk, add it to the soup and make a bit more. :)

  3. Christianne says

    Wonderful picture, I just want to put my hands around the bowl and sniff up the flavours!
    Thanks Elana, I hope you’re well!
    xo CHristianne

  4. says

    Coconut milk, ginger, chicken broth, mushrooms – this is really what I had in mind when I recently tried that tongue-scorching canned soup with the ‘devil pepper’ in it. Thank you so much for this recipe!

  5. says

    Elana,
    Love the way you caught the steam from the soup! Great photography and soup! Can’t wait to try it sans the chicken since I am vegetarian.
    Noel – The Mae Ploy brand of coconut milk is what I have found to be really the best Asian one – very creamy and rich! Great for gravies and curries and soup. Yum! I have started getting the light coconut milk from Trader Joe’s and like that, too. It’s great for smoothies.

  6. Joey says

    It looks absolutely delicious. I’m going to try this soon. With the weather getting cooler something like this is just what the doctor ordered. Thanks for posting.

    • Magda says

      I often use soy sauce if I don’t have fish sauce (or just plain salt). I was able to get a fish sauce where the only ingredients are fish, salt and water – it really shouldn’t have anything else in it. I think I got the sauce at a regular grocery store.
      Coconut chicken soup is one of my favorite soups ever. I often scramble an egg into it and put chopped green onions on top. Yummy!

  7. Carin says

    This was absolutely delicious. My kids loved it, too. I ate the little that was left over mixed with a bowl of rice. Yum!

    Thanks for another great recipe.

  8. Noel says

    Divine! I will make this again soon — and increase the quantity. I appreciate the coconut milk suggestions — freezing, smoothies, coffee…. I used Thai Kitchen Organic this time — delicious and creamy. I wonder how long it lasts in the fridge (the coconut milk)?

  9. Noel says

    I’ll bet this would be great with seafood in it. I hope someone will try it and report back. : ) I used shrimp, and it was good. Maybe crab? fish? Scallops???

  10. Alison says

    My husband and I loved this soup! I couldn’t believe how easy and fabulous it was. It was perfect for the cold, rainy weather we’ve been having. The only change I made was to use Sucanat instead of agave, as I didn’t have any agave nectar in the house. My husband gave it 4.5 out of 5 stars. Thanks for another winner, Elana!

  11. aziza says

    Hi Elana
    I made this soup today, it was very good and very delicious. I loved the flavor of coconut milk and cilantro. The whole family loved it so much.

    Thank you so much for sharing with us this wonderful recipe

  12. Alison says

    Please forgive the extra comment, but we’ve made this a couple more times, and I thought I’d pass on some additions we enjoy. Sliced bamboo and cut-up green beans or sugar snap peas are really tasty in this soup and help increase the veggie content. Oh, and my husband likes to eat this soup over hot brown rice to make it more filling.

    • says

      I agree Danae, nothing like Thai coconut soup with lemon grass and lemon leaves – I feel that’s what gives its real exotic flavor! Absolutely delish!

  13. Sherry says

    This is one of the best soups I’ve ever prepared. I didn’t have chicken so I used shrimp and boy, was it great!! Thank you for such a great and quick recipe. I will make this many times.

  14. kristina antolin says

    This is a great soup! the best soup we have had in a while…creamy, savory, hearty, exotic…THANK YOU.
    k

  15. says

    Thank you for your lovely recipes that I have recently discovered (my whole family is mad about your orange cake)..
    I do find this chicken recipe very attractive, but would like to know what I could replace the mushrooms with as I am NOT fond of them, and think that only one veggie will not be enough.
    Thanx in advance for your answer.

  16. Noel says

    I add various vegies depending on what I have on hand, but almost always include bok choy (sp?) — baby bok choy if I can find it. Think about vegies you enjoy in Asian food. I added some lemongrass one time.

  17. Reky says

    I discovered your recipes only yesterday when i was looking for more gluten free recipes. And immediatly i cooked the coconut chicken soup along with No potato salad coz simply those are the ingredients i had at the time. i got lots of Hmm! from my husband along with the comment of “high quality food dear” :-).
    so thanks for your recipes.

  18. Amy says

    HEY all!!

    I have a question.
    I really need to start eating health but live on the road for work. I do get an apt but never know when they send me out. Does anyone have any good ideas on simple meals that don’t require a lot of storage, plus inexpensive .
    Any help or suggestions would be greatly appreciated!!!!

  19. Sarah says

    Heyy. Just to let you know this is linked in the nut free recipes but it contains coconut ( which has the potential to cause tree nut allergy symptoms) So those of you with nut allergies use caution please. :)

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