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Coconut Chicken Soup

Rated as 3 out of 5 Stars

"It is a northern Thai soup called Tom Khai Gai. Much of the flavor comes from the garnish that is added after it is cooked: the fresh lime, chiles, coriander leaves, and the roasted chili curry paste. This soup will have a bite to it no matter what you do, but you can modify the spiciness by changing the peppers and the amount of chili paste that you use."
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Ingredients

30 m servings 436 cals
Original recipe yields 4 servings

Directions

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  1. Bring 1 cup coconut milk, lemon grass, ginger, and kaffir lime leaves to a boil in a large skillet over medium-high heat. Stir in the chicken, fish sauce, and sugar. Reduce heat to medium, and continue cooking until the chicken no longer pink in the center, about 5 minutes. Stir in the remaining 1 cup coconut milk, and bring to a simmer, about 3 minutes.
  2. Divide the lime juice and curry paste into 4 bowls. Pour soup into bowls, and garnish with cilantro and Thai chiles.

Nutrition Facts


Per Serving: 436 calories; 25.6 g fat; 32 g carbohydrates; 26.7 g protein; 49 mg cholesterol; 1477 mg sodium. Full nutrition

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Reviews

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Not good. I followed the recipe exactly, no substitutions. When I was putting in the fish sauce, I thought it seemed like a lot, but I did it anyway. I make Thai and Indian food all the time, an...

Thank u so much...It came out Delicious