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 or Kettle & Fire Bone Broth
- 1 inch ginger, thinly sliced
- 1 cup full fat coconut milk
- 1 tablespoon fish sauce
- 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
- In a large pot, bring chicken stock and ginger to a boil, then reduce heat to low and simmer for 5 minutes
- Stir in coconut milk, fish sauce, chicken, mushrooms carrot, and simmer for 15-20 minutes
- Just before serving, stir in lime juice and cilantro
- Serve
Equipment
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.
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
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!
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???
tigerfish says
This definitely looks good.
Jamie says
This soup was amazing. Made it last night for dinner.
Lauren says
That looks so perfect! Fabulous flavours =D.
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)?
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.
Kelly says
Is that similar to Thai Tom Yum soup? I love that stuff.
Donna says
I can’t have the fish Sauce because it contains soy..do you think it would taste good without it?
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!
Noel says
Thai Kitchen Fish Sauce does not contain soy and is delicious in this recipe and Pad Thai.