Thai Coconut Chicken Soup

What are its flavors?

- Coconut

- Lime

- Chicken 

- Lemon grass


Thai Coconut Chicken soup recipe

This recipe was inspired by a soup that I had in a hole-in-the-wall restaurant in Colorado. It was located in a strip mall, next to places advertising fast cash and tattoos. It is almost worth making a special trip just to try some other items on the menu. 



Note that I chose to use jalapenos instead of Thai peppers. More common ingredients can be substituted for other items as well, as listed in the recipe. 

1 onion, sliced thinly lengthwise (or 3 shallots to be more aligned with authentic Thai flavors)
1 tbsp canola oil
2 jalapenos, diced
5 cloves garlic, crushed
3 14 ounce cans coconut milk
6 cups chicken broth OR vegetable broth for vegan
salt, to taste
2 inch galangal, sliced into thin discs (or ginger if it is not available, see notes)
10 kaffir lime leaves, whole OR two tsp lime zest
3 stalks lemongrass, cut into 2 inch pieces
3 tbsp fish sauce, or to taste OR gluten free soy sauce for vegan/eco-friendly option
1.5 lbs chicken, cut into bite sized pieces OR russet potatoes for vegan
8 oz mushrooms (such as oyster, or preferred variety), sliced   
4 roma tomatoes, seeds removed, diced (remove the skin if you wish)
2 limes, zest and juice
2 large green onions, sliced thin
1/4 cup cilantro leaves, diced

Sauté onions and chilies over medium heat with 1 tbsp oil for 5 minutes, or until onions are translucent. Then add garlic and sauté for 1 minute. Add broth and coconut milk, along with salt, galangal, kaffir lime leaves, lemongrass, and fish sauce. Simmer very low for 10 minutes. 

Add the chicken (or potatoes for vegan option). Maintain a low simmer for 8 minutes. Then add mushrooms and cook for about 5 minutes. 

Add tomatoes, green onions, and cilantro and cook for about 3-5 minutes. Salt to taste, add lime, and serve.  

Note: Since the large pieces of ginger/galangal are not edible, they will need to be removed when eating. Alternately, the ginger can be grated.