Thai Coconut-Lime Soup with Chicken
  • Servings: 8 First Course Servings
  • 1 cup wine-for the cook
  • 2 stalks fresh lemongrass (or 1 T. dried)
  • 2 Tablespoons vegetable oil
  • 2 cups chopped onion
  • 1 Tablespoon minced fresh ginger
  • 4 red Thai chilies OR 2 jalapeno chilies, thinly sliced into rings, seeded
  • 3 cups chicken broth
  • 1/2 cup sake or white wine (if not using sake or wine, increase chicken broth by 1/2 cup)
  • 4 cups canned unsweetened coconut milk
  • 3 Tablespoons fish sauce (such as nam pla or nuoc nam)
  • 3 Tablespoons cilantro leaves, coarsely chopped + some for garnish
  • 3-5 Tablespoons lime juice (or 8 kaffir lime leaves and decrease lime juice to 3 Tablespoons)
  • 2 teaspoons sugar
  • 10 oz. skinless chicken breasts - cut into thin strips
  • Chopped green onion for garnish
  1. Discard all but bottom 4 inches of lemongrass stalks. Peel off tough outer layers and mince remaining.
  2. Heat oil in heavy large pot over medium-hi heat. Add onion and ginger and cook until onion begins to soften, about 3-5 minutes.
  3. Add chilies and lemongrass. (If using dried lemongrass add it now) Stir 1 minute.
  4. Add broth and sake or wine (if using) and simmer 5 minutes.
  5. Add coconut milk, fish sauce, cilantro, 3 Tablespoons of the lime juice and sugar and simmer for 30 minutes.
  6. Taste for balance and add remaining lime juice, 1 Tablespoon at a time, if desired.
  7. Add chicken and simmer until chicken is cooked, about 5 minutes.
  8. Divide among bowls and garnish with cilantro leaves and green onion.
From the Sauce du Jour Kitchen For the Thai Cuisine Cooking Class - 101 After making a few different Thai Coconut Soup recipes, I came up with this one and it's a definite keeper! Every time I make it someone at the table declares it to be the best soup they have EVER eaten! It's the perfect contrast of sweet and hot and tangy.