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