Recipes
Thai Chicken Coconut Soup
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| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
MetricUS Imperial
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Ingredients
- 1 pound boneless skinless chicken breasts, cut into strips
- 3 tbsp Asian fish sauce
- 1 1/2 tbsp lime juice
- 5 cups chicken broth
- 3 stalks lemon grass peeled and crushed
- piece Largeof ginger peeled and cut into thirds
- 1/2 cup long grained rice
- 1 3/4 cup coconut milk
- 2 Red chilies
- 3 tbsp chopped cilantro
Ingredients
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Rate this recipe!
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Instructions
- Mix the chicken strips, lime juice and fish sauce together and set aside.
- Combine the broth, lemongrass and ginger and place it on a stove.
- Allow the broth to simmer and then add the rice.
- Cook the rice for fifteen minutes.
- Add the coconut milk, and lower the flame a little.
- Allow the soup to simmer.
- Add the chicken and marinade and cook for five minutes.
- When the chicken is almost done, add the chilies and cilantro.
- Remove the soup from the stove and serve hot!
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