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Kaffir Lime Coconut Chicken Soup Recipe

Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 can (13.5 oz) coconut milk
- 4 cups chicken broth
- 1 stalk lemongrass, bruised and chopped into 2-inch pieces
- 4 kaffir lime leaves, torn into small pieces
- 1 inch piece of ginger, peeled and sliced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup sliced mushrooms
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- Salt and pepper to taste
- Fresh cilantro leaves for garnish

Special equipment needed:
- Large pot or Dutch oven
- Chef's knife
- Cutting board
- Wooden spoon
- Ladle

Step-by-step instructions:

1. In a large pot or Dutch oven, heat the coconut milk and chicken broth over medium heat until it comes to a simmer.

2. Add the lemongrass, kaffir lime leaves, ginger, and garlic to the pot. Let it simmer for 10 minutes to infuse the flavors.

3. Add the chicken, red bell pepper, and mushrooms to the pot. Let it simmer for 15 minutes or until the chicken is cooked through.

4. Add the fish sauce, soy sauce, brown sugar, and lime juice to the pot. Stir to combine and let it simmer for another 5 minutes.

5. Season with salt and pepper to taste.

6. Ladle the soup into bowls and garnish with fresh cilantro leaves.


Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings

Nutritional information:
Calories: 290
Fat: 16g
Carbohydrates: 11g
Protein: 25g
Sodium: 1000mg

Substitutions for ingredients:
- Chicken can be substituted with shrimp or tofu.
- Red bell pepper can be substituted with green bell pepper or carrots.
- Fish sauce can be substituted with soy sauce or oyster sauce.

Variations:
- Add rice noodles or vermicelli to make it a heartier meal.
- Add a tablespoon of red curry paste for a spicier version.
- Add a can of drained and rinsed chickpeas for added protein.

Tips and tricks:
- Bruise the lemongrass with the back of a knife or a rolling pin to release its flavor.
- Tear the kaffir lime leaves into small pieces to release their aroma.
- Use full-fat coconut milk for a creamier soup.

Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the soup in a pot over medium heat until it comes to a simmer.

Presentation ideas:
Serve the soup in bowls with a sprig of fresh cilantro on top.

Garnishes:
Fresh cilantro leaves

Pairings:
Serve with steamed rice or crusty bread.

Suggested side dishes:
Thai cucumber salad or steamed vegetables.

Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too salty, add more lime juice or brown sugar to balance the flavors.

Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.

Food history:
Kaffir lime leaves are commonly used in Southeast Asian cuisine, particularly in Thai and Indonesian dishes.

Flavor profiles:
This soup has a creamy and slightly sweet coconut flavor with a hint of tanginess from the lime juice and a savory umami flavor from the fish sauce.

Serving suggestions:
Serve the soup as a starter or as a main dish with rice or bread.

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Region: Thai

Taste: Savory, Tangy, Citrusy, Creamy, Aromatic