Thursday, December 12, 2013

Coconut Chicken Soup

What a week.  From California to Texas to the Ohio, it seems like the entire country is experiencing snow storms and sub-zero temperatures.  Although it took me one and a half hours to get home from work, there's nothing better than finally getting there.  Walked in the door, turned on the tree lights, put on comfy clothes and slippers and warmed up this soup... 

I am obsessed with Thai food.  And soup but you already know that.  Almost every Friday, Matt and I go out for Thai food.  We call it "Friday Thai-day".  This soup is my variation of Tom Kha, the classic Thai coconut chicken soup.  It is the prefect balance of sour + salty + sweet + spicy.  I realize there are a ton of ingredients, some of which you might not have in your pantry, but if you want a future in Asian home cooking, make a small investment and they will take you far in your Eastern cuisine!  

Coconut Chicken Soup
1 onion, thinly sliced
1 red pepper, thinly sliced
1 knob of fresh ginger, thinly sliced
1 carrot, thinly sliced
1 tablespoon olive oil
8 cups chicken stock
3 cans light coconut milk
6 cloves garlic, smashed
1 lime, peeled and juiced
1 stalk lemon grass chopped or 1 tablespoon lemon grass paste
1 Thai chili, halved
1 teaspoon soy sauce
1 teaspoon fish sauce
1/2 teaspoon sesame oil
1 teaspoon sriracha
1 1/4 teaspoon salt
1/2 small can water chestnuts, sliced
1/2 pound chicken tenders
1/2 cup mushrooms, sliced
1 tablespoon honey
1/2 cup cilantro, chopped
rice noodles

First, thinly slice the onion, red pepper, ginger and carrot relatively the same size.  Place a large stock pot over medium heat and add the oil.  Add the prior vegetables to the pan and cook for five minutes.  Pour in stock and coconut milk and turn heat up to medium high, bringing contents to a simmer.

Add the garlic, lime peel and chili to the pot.  Next add soy sauce, fish sauce, sesame oil, sriracha, and salt. Finally, add the water chestnuts, chicken, mushrooms and honey.  Simmer for at least 30 minutes.  Remove the chicken from the pot and slice into thin, bite size pieces.  Put back in pot.   Squeeze in the lime juice and remove the aromatics (lime peel, garlic and chili).

Soak the rice noodles in warm water.  Just before ready to serve, add cilantro.  Drain the rice noodles and place a handful in a soup bowl.  Ladle soup over noodles and serve.


  1. Chris and I are obsessed with Thai too! Red curry is my favorite, and yellow is his favorite. I've never tried any of their soups, but this looks perfect for wintertime!

    (PS - I've got Chris hooked on your blog, too. He does most of the cooking at our house :) )

    1. I love red curry as too! I'm also a sucker for a good Pad Thai.

      Hello and welcome Chris! Do I see a guest post with your cooking on Sarah's blog in the near future?!?!


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