Source in .scx format of Coconut Chicken Soup
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<RecipeTitle>Coconut Chicken Soup</RecipeTitle>
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<Ingredient id="1922" quantity="3.0" unit="cup" comment="" defaultState="true" weightGram="240.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>3 cups</IngredientQuantity>
<IngredientItem>chicken stock</IngredientItem>
<IngredientComment></IngredientComment>
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<Ingredient id="1201" quantity="1.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1</IngredientQuantity>
<IngredientItem>ginger fresh thumb-sized piece of ginger</IngredientItem>
<IngredientComment>sliced into thin coins</IngredientComment>
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<Ingredient id="836" quantity="1.0" unit="cup" comment="" defaultState="true" weightGram="226.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1 cup</IngredientQuantity>
<IngredientItem>coconut milk</IngredientItem>
<IngredientComment>(canned)</IngredientComment>
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<IngredientQuantity>1 tablespoon</IngredientQuantity>
<IngredientItem>fish sauce</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="2.0" unit="tsp" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>2 teaspoons</IngredientQuantity>
<IngredientItem>agave nectar</IngredientItem>
<IngredientComment></IngredientComment>
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<Ingredient id="-1" quantity="6.0" unit="oz" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>6 ounces</IngredientQuantity>
<IngredientItem>leftover chicken</IngredientItem>
<IngredientComment></IngredientComment>
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<IngredientQuantity>1 cup</IngredientQuantity>
<IngredientItem>mushrooms</IngredientItem>
<IngredientComment>rinsed, drained and sliced in half lengthwise</IngredientComment>
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<IngredientQuantity>1 medium</IngredientQuantity>
<IngredientItem>carrot</IngredientItem>
<IngredientComment>julienned</IngredientComment>
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<IngredientQuantity>2 tablespoons</IngredientQuantity>
<IngredientItem>lime juice</IngredientItem>
<IngredientComment></IngredientComment>
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<IngredientQuantity>¼ cup</IngredientQuantity>
<IngredientItem>fresh cilantro</IngredientItem>
<IngredientComment>minced</IngredientComment>
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<IngredientText>1.In a pot, bring chicken stock and ginger to a boil, then reduce heat to low and simmer for 5 minutes
2.Stir in coconut milk, fish sauce, agave, chicken, mushrooms and carrot
3.Just before serving, stir in lime juice and cilantro
4.Serve
I love Asian food, it is so tasty, accessible and easy to make. I plan on having many fun evenings with The Steamy Kitchen Cookbook, in fact, I think it will edge out the time I spend with my gluten free cookbook, The Gluten-Free Almond Flour Cookbook, for this week.
Posted on November 9, 2009 in soups
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More soups you might enjoy:
Yellow Split Pea Soup with Smoked PaprikaThai Chicken SoupCucumber Avocado Gazpacho
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37 comments leave a comment
Sophie
November 9, 2009 at 7:31 pm
i luuuurve coconut milk in soups. so delicious!
reply to this comment
Cook 4 Seasons @ cook4seasons.com
November 9, 2009 at 8:53 pm
Perfect! I just happen to have all those ingredients (got a roast chicken from the rotisserie at Oxbow Market) and have a hankering for coconut milk. I think I'll double the dose of ginger...
reply to this comment
Noel
November 9, 2009 at 10:03 pm
I keep avoiding using coconut milk b/c I'm not sure what kind to use -- the kind in the can in the Asian section of the grocery store? And if so, any recommendations for the leftover portion of c. milk? I love Asian flavors, am in need of some variety for my chicken soup, and can't wait to try this! Thank you. I'm enjoying your blog and cookbook very much.
reply to this comment
natalie
November 9, 2009 at 10:31 pm
Coconut milk freezes well. I just pour the remaining amount in a Rubbermaid twist and seal and throw it in the freezer. I try and use it within two weeks, though. No reason. I guess just to get it out of the freezer?! I've tried the coconut milk in the asian section as well as the latin section. I preferred the asian canned milk. It made my butternut squash chowder so much creamier!
reply to this comment
jessica
November 9, 2009 at 11:06 pm
i use native forest or if they don't have that, the 365 brand from whole foods.
also, you could just order it online :-)
http://www.amazon.com/Coconut-Milk-Unsweetened-Organic-oz/dp/B0000CE3XD
reply to this comment
Linda Simon @ blog.kitchentherapy.us
November 9, 2009 at 10:28 pm
What a beautiful photo Elana, with steam! I love this kind of soup, and add turmeric too. Then it is electric yellow.
As to what to do with leftover coconut milk, add it to the soup and make a bit more. :)
reply to this comment
Christianne
November 10, 2009 at 12:24 am
Wonderful picture, I just want to put my hands around the bowl and sniff up the flavours!
Thanks Elana, I hope you're well!
xo CHristianne
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VeggieGirl @ veggiegirlvegan.blogspot.com
November 10, 2009 at 6:12 am
Such a nourishing, enticing flavor combination! And I love the shot of the steam coming off of the soup in the photo :)
Be sure to make extras next time, hahaha.
reply to this comment
Mom @ gfedge.wordpress.com
November 10, 2009 at 7:14 am
Coconut milk, ginger, chicken broth, mushrooms - this is really what I had in mind when I recently tried that tongue-scorching canned soup with the 'devil pepper' in it. Thank you so much for this recipe!
reply to this comment
Alta @ tastyeatsathome.wordpress.com
November 10, 2009 at 7:20 am
This is one of my favorite soups. Of course, I love anything with coconut milk! :) Definitely putting it on the menu next week.
reply to this comment
Jyoti @ nourishingspoon.blogspot.com
November 10, 2009 at 9:41 am
Elana,
Love the way you caught the steam from the soup! Great photography and soup! Can't wait to try it sans the chicken since I am vegetarian.
Noel - The Mae Ploy brand of coconut milk is what I have found to be really the best Asian one - very creamy and rich! Great for gravies and curries and soup. Yum! I have started getting the light coconut milk from Trader Joe's and like that, too. It's great for smoothies.
reply to this comment
Sunny
November 10, 2009 at 3:11 pm
I use coconut milk in my coffee! It makes it nice and creamy and just a little coco-nutty. Work for me.
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Joey
November 10, 2009 at 4:41 pm
It looks absolutely delicious. I'm going to try this soon. With the weather getting cooler something like this is just what the doctor ordered. Thanks for posting.
reply to this comment
Donna
November 10, 2009 at 7:08 pm
I can't have the fish Sauce because it contains soy..do you think it would taste good without it?
reply to this comment
Magda
November 11, 2009 at 7:51 am
I often use soy sauce if I don't have fish sauce (or just plain salt). I was able to get a fish sauce where the only ingredients are fish, salt and water - it really shouldn't have anything else in it. I think I got the sauce at a regular grocery store.
Coconut chicken soup is one of my favorite soups ever. I often scramble an egg into it and put chopped green onions on top. Yummy!
reply to this comment
Noel
November 11, 2009 at 4:22 pm
Thai Kitchen Fish Sauce does not contain soy and is delicious in this recipe and Pad Thai.
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Kelly @ celiacchicks.com
November 11, 2009 at 8:15 am
Is that similar to Thai Tom Yum soup? I love that stuff.
reply to this comment
Carin
November 11, 2009 at 11:19 am
This was absolutely delicious. My kids loved it, too. I ate the little that was left over mixed with a bowl of rice. Yum!
Thanks for another great recipe.
reply to this comment
Noel
November 11, 2009 at 4:28 pm
Divine! I will make this again soon -- and increase the quantity. I appreciate the coconut milk suggestions -- freezing, smoothies, coffee.... I used Thai Kitchen Organic this time -- delicious and creamy. I wonder how long it lasts in the fridge (the coconut milk)?
reply to this comment
Lauren @ celiacteen.blogspot.com
November 11, 2009 at 5:21 pm
That looks so perfect! Fabulous flavours =D.
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Jamie
November 13, 2009 at 8:16 am
This soup was amazing. Made it last night for dinner.
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tigerfish @ teczcape.blogspot.com
November 13, 2009 at 9:19 am
This definitely looks good.
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Noel
November 22, 2009 at 1:02 pm
I'll bet this would be great with seafood in it. I hope someone will try it and report back. : ) I used shrimp, and it was good. Maybe crab? fish? Scallops???
reply to this comment
Alison
January 17, 2010 at 8:29 pm
My husband and I loved this soup! I couldn't believe how easy and fabulous it was. It was perfect for the cold, rainy weather we've been having. The only change I made was to use Sucanat instead of agave, as I didn't have any agave nectar in the house. My husband gave it 4.5 out of 5 stars. Thanks for another winner, Elana!
reply to this comment
aziza
January 20, 2010 at 9:21 pm
Hi Elana
I made this soup today, it was very good and very delicious. I loved the flavor of coconut milk and cilantro. The whole family loved it so much.
Thank you so much for sharing with us this wonderful recipe
reply to this comment
Alison
February 16, 2010 at 11:38 pm
Please forgive the extra comment, but we've made this a couple more times, and I thought I'd pass on some additions we enjoy. Sliced bamboo and cut-up green beans or sugar snap peas are really tasty in this soup and help increase the veggie content. Oh, and my husband likes to eat this soup over hot brown rice to make it more filling.
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Jamie @ jamiesnourishingbites.blogspot.com
February 23, 2010 at 12:46 pm
This soup was such a hit at my house. Thank you for sharing your recipes that are healthy and delicous!!
reply to this comment
Heather Espana @ espanaphotography.com
November 29, 2010 at 10:25 pm
Just made this soup tonight and it is DELICIOUS. I'd never used coconut milk before. I think I'm an addict now :).
reply to this comment
danae
December 11, 2010 at 2:30 pm
this soup is not complete without lemon grass and lime leaves. that is truly authentic
reply to this comment
Jyoti @ nourishingspoon@blogspot.com
December 11, 2010 at 7:03 pm
I agree Danae, nothing like Thai coconut soup with lemon grass and lemon leaves - I feel that's what gives its real exotic flavor! Absolutely delish!
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<IngredientText>December 24, 2010 at 3:32 pm
This is one of the best soups I've ever prepared. I didn't have chicken so I used shrimp and boy, was it great!! Thank you for such a great and quick recipe. I will make this many times.
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kristina antolin
February 12, 2011 at 8:43 pm
This is a great soup! the best soup we have had in a while...creamy, savory, hearty, exotic...THANK YOU.
k
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frederique @ frederique.leveque@sfr.fr
April 20, 2011 at 8:14 am
Thank you for your lovely recipes that I have recently discovered (my whole family is mad about your orange cake)..
I do find this chicken recipe very attractive, but would like to know what I could replace the mushrooms with as I am NOT fond of them, and think that only one veggie will not be enough.
Thanx in advance for your answer.
reply to this comment
Noel
April 21, 2011 at 7:35 pm
I add various vegies depending on what I have on hand, but almost always include bok choy (sp?) -- baby bok choy if I can find it. Think about vegies you enjoy in Asian food. I added some lemongrass one time.
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Rachael
June 3, 2011 at 6:52 pm
Amazing soup!!!!!!!!!!!
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Tabitha
September 21, 2011 at 12:18 pm
I love your recipes and was wondering if all or most of your recipes are included in your cookbooks?
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Katie
September 23, 2011 at 9:17 pm
This is the most amazing soup! Thank you Elena for this and all your other delicious recipes!!
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