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.
Tabitha says
I love your recipes and was wondering if all or most of your recipes are included in your cookbooks?
Rachael says
Amazing soup!!!!!!!!!!!
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.
frederique 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.
kristina antolin says
This is a great soup! the best soup we have had in a while…creamy, savory, hearty, exotic…THANK YOU.
k
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.
danae says
this soup is not complete without lemon grass and lime leaves. that is truly authentic
Jyoti 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!
Heather Espana says
Just made this soup tonight and it is DELICIOUS. I’d never used coconut milk before. I think I’m an addict now :).
Jamie says
This soup was such a hit at my house. Thank you for sharing your recipes that are healthy and delicous!!
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.