Thai coconut soup in one of Thailand’s most popular soups. It is full of wonderful flavors with all the aromatic herbs and spices that are married together with a light creamy broth. It’s loaded with shrimp, chicken and mushrooms. Such an earthy medley of Taiwanese flavors kissed with a little heat! Truly delicious! It will definitely transports you Thailand with all the flavors. The distinct Thai flavors have an amazing balance of spice and freshness. The flavors are sweet and savory then finished with a light velvety broth. The warmth of all these flavors married together are a welcoming dish on a cold day.
Ingredients:
- Skinless boneless chicken breast
- low salt Chicken broth
- Mushroom buttons
- Light coconut milk
- Garlic
- Lemongrass
- Ginger root
- Concentrated limeade
- Cilantro
- Water chestnuts
- Prawns
- Siracha (optional)
I know that not everybody has some of these ingredients at your finger tips, not even me… therefore you should try using some of my helpful tips, for example, you can buy the lemongrass, ginger root and cilantro then freeze what you don’t use for a later date. It keeps really well in the freezer if packaged right. Make sure that you get as much of the air is out of the bag as possible will help. Also having limeade concentrate juice in the freezer is a really good back up for many things. I use what I have to make recipes and some of the things seem odd but they work. Don’t laugh until you try it.
Some suggestions on what to serve with it is rice or noodles. Then again you don’t need to serve anything, just enjoy the full flavor of the Thai chicken coconut soup. This also keeps it a healthier way of eating, which is my favorite! This can be a full meal on it’s own or a dish side served with another main courses dish like my recipe for a low carb egg roll in a bowl. It can be served as a full meal on it’s own or a dish side served with another main courses, dish like my recipe for an egg roll in a bowl.
Nutritional information:
- Coconut milk has a unique protein that has great health benefits that some study state can
- Decreases belly fat
- Reduces inflammation
- Helps reduce stomach ulcers
- Good source of vitamins and minerals
- Low carbs
This Thai chicken soup is so easy to make and is a great meal for the whole family. It’s diabetic friendly, has some great health benefits therefore is overall good for you. I love this soup, it’s one of my favorites soups, making soups is one of my specialties. You can make so many different versions of this and can make it to your taste. Not everyone has the same taste preferences so add to it or take away as your cooking it until you get it the way you like it.
Also try and remember what you adjusted for the next time you want to make it, because if you don’t write it down recipes you will make the same mistakes I have and not remember later. I like to throw things together in a pan by adding a little of this or that until it taste good to me. Then I forget what exactly I put in it. So don’t do what I have done in the past, write it down so the next time you want it the recipe is there. It has taken me a long time to get this down.
SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:
You also might want to try this Slow Cooker Pot Roast with Vegetables . It’s perfect for a rainy day.
To start a meal off try making my Arugula Salad with Feta Cheese and Balsamic Glaze.
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Thai Coconut Chichen Soup
Thai coconut soup in one of Thailand's most popular soups. It is full of wonderful flavors with all the aromatic herbs and spices that are married together with a light creamy broth.
Ingredients
- 3 boneless chicken breast
- 8 prawns (optional)
- 4 cups low salt chicken broth
- 1 can light coconut milk
- 2 tablespoons frozen limeaid juice conentrate
- 1 can sliced water chestnuts
- 8 mushroom buttons
- 6 slices of ginger root
- 1 lemon stick of lemon grass
- 1 teaspoon minced garlic
Instructions
- Heat a pan with a drizzle of olive oil in the bottom on medium heat till it is hot.
- Slice the chicken into strips
- Place the chicken in the pan and brown
- Slice the onion and add it to the pan with the minced garlic until tender about 3-5 minutes
- Add the, chicken broth, coconut milk, frozen limeaid concentrate, lemon grass, ginger, cilantro and water chestnuts to the pan.
- Simmer for 30 minutes
- If you choose to add the prawns they need to be saluted in a separate skillet on high heat with a drizzle of olive oil for about 5 minutes.
- Place the soup in a bowl to serve
- Put the prawns on the top if desired
- Sprinkle some cilantro on the top
- (optional is the drizzle of Sriracha and jalapeno slices)