Recipe information
Ingredients for - Thai Chicken and Coconut Soup
1. 1 lb. boneless and skinless chicken breasts -
2. 3 tbsp. Asian fish sauce (nam pla or nuoc mam) -
3. 1 1/2 tbsp. lime juice -
4. 1 qt. plus 3/4 cup canned low-sodium chicken broth or homemade stock -
5. 3 stalks lemongrass -
6. One 1-inch piece peeled fresh ginger -
7. 1/2 c. long-grain rice -
8. 1 3/4 c. unsweetened coconut milk (15-ounce can) -
9. 2 fresh red chiles or jalapeño peppers -
10. 3 tbsp. Chopped cilantro -
How to cook deliciously - Thai Chicken and Coconut Soup
1. Stage
In a medium glass dish or stainless-steel pan, combine the chicken strips with the fish sauce and lime juice. Set aside.
2. Stage
In a large saucepan, bring the broth, lemongrass, and ginger to a simmer. Add the rice; simmer until the rice is almost done, about 15 minutes.
3. Stage
Add the coconut milk and bring back to a simmer. Stir in the chicken and marinade and cook until the chicken is just done, about 2 minutes. Stir in the chiles and cilantro.
4. Stage
Notes: Asian fish sauce is available at Asian markets and many supermarkets
5. Stage
Wine Recommendation: Semidry German riesling proves its food-friendliness by complementing this complex soup.
