Thai Chicken Coconut Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
12 oz. chicken breast, boneless, skinless, fat removed1 c coconut milk1 1/2 c chicken stock or broth, low sodium5 slices ginger, fresh, peeled1 c white mushrooms, quartered1 t Thai chili paste4 green onions, sliced, (green part reserved for garnish)1 lemon1 T basil, shreddedpinch white pepper
Place the chicken breasts in a small saucepan. Cover completely with cold water and place over moderate heat. Bring water to 180 degrees, just before the water starts to bubble. Poach chicken for 15 minutes or until cooked to 165 degrees.
While chicken is poaching, place coconut milk, stock, ginger, mushrooms, and white part of green onion into a saucepan over moderate heat. Bring to a simmer. Add chili paste and simmer for 10 minutes. Once chicken is cooked and cooled slightly, cut into 1 inch cubes. Add to soup.
Finish soup with basil, pepper, and lemon juice to taste. Garnish with chopped green onion.
While chicken is poaching, place coconut milk, stock, ginger, mushrooms, and white part of green onion into a saucepan over moderate heat. Bring to a simmer. Add chili paste and simmer for 10 minutes. Once chicken is cooked and cooled slightly, cut into 1 inch cubes. Add to soup.
Finish soup with basil, pepper, and lemon juice to taste. Garnish with chopped green onion.
Nutritional Info Amount Per Serving
- Calories: 141.5
- Total Fat: 3.6 g
- Cholesterol: 52.6 mg
- Sodium: 279.9 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 1.7 g
- Protein: 22.7 g
Member Reviews
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JESPERE40
i made it with lite coconut milk because I had that on hand. Not as much coconut taste as some I've had in some restaurants but my husband raved over it! I did add 1/4 tsp of lite salt because all the other ingredients were low sodium and it needed that little bit of punch. Great! - 1/10/10
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GOTHICLOLLIPOP
I had to substitute chili oil for the chili paste, black pepper for the white pepper and dried basil for what I assume was meant to be fresh, but it still turned out wonderful! It reminded me of the green curry that I love at a Thai restaurant we go to (even though this doesn't have curry). - 1/8/10