Creamy Spicy Coconut Lemongrass Chicken Soup
Experience the rich and inviting flavors of Southeast Asia with this Creamy Spicy Coconut Lemongrass Chicken Soup. Enhanced with tender chicken strips, earthy button mushrooms, and the uplifting aroma of fresh lemongrass, this delightful one-dish meal is balanced with the creamy goodness of coconut milk and a flavorful kick from bird's eye chiles. Originally inspired by a cherished recipe from a Thai cooking class, this soup is not just a favorite among adults, but also a hit with children, making it the perfect family meal. With each spoonful, enjoy the harmonious blend of spices and the citrusy brightness of lime juice, creating a comforting bowl that warms both body and soul.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Chicken breasts
400 g (sliced into strips and seasoned)
Fish sauce
1 teaspoon (for marinating chicken)
Sesame oil
1 teaspoon (for marinating chicken)
Cornflour
1 teaspoon (for marinating chicken)
Button mushrooms
1 can (400 g) (drained)
Chicken stock
1 cup (good quality)
Lemongrass
2 stalks (sliced)
Kaffir lime leaves
3 leaves (shredded)
Onion
1 large (sliced)
Coconut milk
200 ml (diluted to give 4 cups)
Bird's eye chiles
6 (bruised)
Lime juice
4 tablespoons (freshly squeezed)
Fish sauce
3 tablespoons (for flavoring)
Sugar
1/2 teaspoon (for balance)
Salt
1-2 teaspoons (to taste)
Coriander leaves
1 sprig (for garnish)
Instructions
1
In a large pot, pour in the chicken stock and add the sliced lemongrass, shredded kaffir lime leaves, and sliced onion. Bring the mixture to a gentle boil over medium heat, allowing the flavors to infuse.
2
Once boiling, add the can of button mushrooms, seasoned chicken strips, lime juice, fish sauce, sugar, and salt. Stir well to combine all ingredients.
3
Reduce the heat to low and let the soup simmer uncovered for about 10 minutes, allowing the chicken to cook through and the flavors to meld.
4
After 10 minutes, slowly stir in the diluted coconut milk and bruised bird's eye chiles, bringing the soup back up to almost a boil while stirring frequently.
5
Once heated through, remove the pot from heat. Serve hot, garnishing each bowl with fresh coriander leaves for that final touch of flavor and color.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this soup recipe?
The recipe is for Creamy Spicy Coconut Lemongrass Chicken Soup.
What are the primary flavors of this dish?
The soup features a harmonious blend of creamy coconut milk, aromatic lemongrass, citrusy lime juice, and a spicy kick from bird's eye chiles.
What type of protein is used in the recipe?
The recipe uses 400g of chicken breasts sliced into strips.
How should the chicken be marinated?
The chicken strips should be seasoned with one teaspoon of fish sauce, one teaspoon of sesame oil, and one teaspoon of cornflour.
What type of mushrooms are recommended?
The recipe calls for one 400g can of button mushrooms, drained.
How many lemongrass stalks are needed?
You will need 2 stalks of lemongrass, which should be sliced.
How are the kaffir lime leaves prepared?
The 3 kaffir lime leaves should be shredded before being added to the pot.
How much coconut milk is used in the soup?
The recipe uses 200 ml of coconut milk, which is then diluted to provide a total of 4 cups.
What provides the spiciness in this soup?
The spice comes from 6 bruised bird's eye chiles added toward the end of cooking.
What is the base liquid for the soup?
The base consists of 1 cup of good quality chicken stock combined with diluted coconut milk.
Is there any sugar in this recipe?
Yes, 1/2 teaspoon of sugar is included to help balance the flavors.
How much lime juice is required?
The recipe requires 4 tablespoons of freshly squeezed lime juice.
What is the recommended garnish?
The soup should be garnished with fresh coriander leaves before serving.
How long should the chicken and mushrooms simmer?
They should simmer uncovered for about 10 minutes to allow the chicken to cook and the flavors to meld.
What is the first step in making the soup?
The first step is to pour chicken stock into a large pot and add the lemongrass, kaffir lime leaves, and onion, then bring to a gentle boil.
When do you add the coconut milk?
The diluted coconut milk is stirred in after the soup has simmered for 10 minutes.
Should the soup be boiled after adding the coconut milk?
No, you should bring it back up to almost a boil while stirring frequently, but avoid a full boil to maintain the texture.
How many onions are needed?
The recipe uses one large sliced onion.
How much salt is used?
The recipe suggests 1 to 2 teaspoons of salt, adjusted to taste.
Is fish sauce used for anything other than the marinade?
Yes, 3 tablespoons of fish sauce are added to the soup for flavoring during the cooking process.
What kind of cuisine does this recipe represent?
It is a Southeast Asian-inspired dish, specifically categorized under Thai cuisine.
Is this soup suitable for children?
Yes, the description notes that this soup is a hit with children, making it a great family meal.
What is the texture of the chicken in this soup?
The chicken is tender, as it is sliced into strips and simmered gently in the broth.
Can I use fresh mushrooms instead of canned?
While the recipe specifies canned button mushrooms, fresh mushrooms can often be substituted if prepared properly.
What is the total number of ingredients?
The recipe lists 16 individual ingredients.
How should the bird's eye chiles be prepared?
The 6 bird's eye chiles should be bruised to release their heat and flavor.
Is the soup served hot or cold?
The soup should be served hot for the best experience.
What tags are associated with this recipe?
Tags include soup, chicken, coconut milk, lemongrass, spicy, Thai cuisine, comfort food, and family meal.
What kind of oil is used?
Sesame oil is used in the marinade for the chicken.
Does the soup use dried or fresh herbs?
The recipe uses fresh aromatics like lemongrass, kaffir lime leaves, and coriander.