Thai Chicken-Coconut Soup
This aromatic and flavorful Thai-inspired soup combines the creaminess of coconut milk with the zing of fresh citrus and Thai basil. Tender chicken and earthy mushrooms swim in a fragrant broth that is sure to warm you up from the inside out. This dish is the perfect balance of sweet, salty, and tangy flavors, making it a delightful and comforting meal for any occasion.
— Constant Cookbook
Ingredients
- 1 small orange
- 3 cups coconut milk
- 1 1/2 cups chicken broth
- 2 tsp. Asian fish sauce
- 2 boneless, skinless chicken breast halves, cut into bite-size pieces
- 6 oz. button mushrooms, quartered
- Juice of 1 lime
- Salt and freshly ground pepper, to taste
- 1/4 cup chopped fresh basil, preferably Thai
Instructions
- <b>Make the soup base</b>
- Grate 1 Tbs. zest and extract 1/2 cup juice from the orange. In a large saucepan over medium-high heat, combine the orange zest, orange juice, coconut milk, broth and fish sauce. Stir well and bring to a boil.
- <b>Cook the chicken and mushrooms</b>
- Reduce the heat to low, add the chicken and simmer for 5 minutes. Add the mushrooms and cook until the chicken is opaque throughout and the mushrooms are tender, about 5 minutes more. Add the lime juice and season with salt and pepper. Ladle the soup into warmed bowls, garnish with the basil and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Soup</i>, by Georgeanne Brennan (Oxmoor House, 2006).
Yield
Serves 4.
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