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Thai Coconut Chicken Soup

An easy one-pot coconut chicken soup with Thai flavors. This recipe comes together quickly and perfect for a simple and quick meal that can also be super refreshing when you or a loved one is feeling under the weather. Substitute lemongrass and fish sauce with lemon zest and Worcestershire sauce to create this dish with what's available in your pantry.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Thai
Ingredients Method Video

Ingredients
  

  • 1 tbsp Coconut oil
  • 1 large Lemon zested
  • 1/2 large Red bell pepper chopped
  • 2 inch Fresh ginger peeled and minced
  • 4-5 Garlic cloves minced
  • 1 Serrano pepper thinly sliced
  • 3 cups Chicken broth
  • 1 15 oz can Coconut Milk
  • 1½ tbsp Worchestershire sauce
  • 1 pound Cooked chicken cubed
  • 2 tsp Corn flour
  • ¼ cup water
  • ¼ cup Cilantro chopped
  • 1 fresh lime juiced
  • Salt according to taste

Method
 

  1. Heat coconut oil In a medium-sized saucepot
  2. Add bell pepper along with the lemon zest and all other minced ingredients except chicken and cilantro.
  3. Saute on medium-high heat until ingredients start sweating in the coconut oil and soften up.
  4. Now add chicken broth and bring to boil.
  5. Change heat setting to medium-low and add coconut milk, Worcestershire sauce and cubed bite-sized chicken.
  6. Make a cornflour slurry by mixing the cornflour and water. Use more water or more cornflour for a smooth consistency.
  7. Pour the corn slurry into the soup.
  8. Cook until heated through. Add cilantro and lemon juice and simmer for 2-3 minutes.
  9. Taste soup to check for salt and add accordingly.
  10. Enjoy!