Thai Chicken Soup




1 tablespoon coconut oil

3 shallots, chopped

8 sprigs cilantro, chopped

4 cups chicken stock 

28 ounces coconut milk

1 tablespoon honey 

½ pound crimini mushroom 

1 head broccoli

1 pound chicken breasts skinless-boneless, halved lengthwise, sliced on bias, cut into ⅛ inch thick pieces

3 tablespoons fresh lime juice

2 teaspoons red curry paste 

3 tablespoons fish sauce 

Garnish with:

½ cup cilantro, minced

2 serrano chilies, thinly sliced

¼ cup scallions

1 lime, cut into wedges



Warm oil in a large saucepan over medium heat

Add shallots and cilantro, stirring frequently until softened –2 to 5 minutes

Stir in stock, coconut milk and honey and bring to a simmer

Pour broth through a fine mesh strainer and discard solids (shallot and cilantro)

Return broth to saucepan

Reduce heat to medium, add mushrooms and broccoli and cook until tender –2 to 3 minutes

Add chicken and cook, stirring constantly, until no longer pink –1 to 3 minutes

Combine lime juice, curry paste and fish sauce in a small bowl then stir into soup

Garnish soup with cilantro, chilies and scallions and serve with wedges of lime

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