“An easy and healthy Thai chicken soup. Serve over rice. Add more fish sauce or chile paste to taste.” - by blue tuberosa
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Warm chicken broth and coconut milk together in a stockpot over medium heat; add chile sauce, lime juice, fish sauce, brown sugar, ginger, and kaffir lime leaves. Bring broth mixture to a low simmer until flavors have blended, about 15 minutes.
- Remove stockpot from heat and strain out ginger and lime leaves. Return broth mixture to the stockpot and bring to a simmer. Cook chicken in the simmering broth until no longer pink in the center, about 5 minutes. Add mushrooms, onion, zucchini, lemongrass, and basil and simmer until onion softens, about 3 minutes.
Nutrition
Amount Per Serving (6 total)
- Calories
- 330 cal
- 17%
- Fat
- 17 g
- 26%
- Carbs
- 20.8 g
- 7%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"Okay, so I followed this pretty closely. I found some frozen kaffir lime leaves at the Asian market, and thawed them, which worked perfectly. I didn't have chicken, so I subbed some tofu. I just -real..." See morely- disliked the canned button mushrooms. I picked them ALL out, and replaced them with fresh button mushrooms that I chopped and sauteed in a pan before adding to the completed soup. Any fresh mushroom would be better than the straw ones, which are kind of slimy and have a weird taste. I think this soup would be better with the chicken for sure, but the tofu was nice in a pinch, and the rest of the flavors were out of this world."
emykay157
"This was amazing! Just like ordering from a thai restaurant. However, I did add about 1 tablespoon of salt and another can of unsweetened coconut milk to the soup to give it more flavor. Also let it s..." See moreimmer on low for 30 minutes otherwise the zuccini will not be soft enough. Will definately make again!"
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