See my updated version of this recipe HERE!
I love soups. And I love Thai food. So it’s only natural that a Thai-inspired soup would make for a perfect bowl of deliciousness in my little opinion. Light, refreshing, and comforting.
I should add that this isn’t a traditional Thai soup- typically kaffir leaves are used, Thai chilies, fish sauce, and all sorts of other yummy things. Instead, this is a soup I like to call “Thai-inspired” because I use my own mix of ingredients (ones I would easily have on hand), but get that same comfort I get from traditional Thai soups. So it’s a Natalie-Style Thai Chicken Soup 🙂
This version is a take-off of a soup I make a lot- a Thai-style tofu coconut soup … check it out HERE if you want. The veggie version is a bit simpler, but sometimes I feel like sprucing things up a wee! So for this one, I’ve added chicken, water chestnuts, lemongrass, and all sorts of little deliciousness’s…
The beauty of soups is you can play around a lot… you can add more of something you like, omit something you don’t- as long as the base is good, you can really do whatever you want with it. So play around if you want, or stick to the script… either way, I think you’ll enjoy this one, especially on those chilly winter days 🙂 (For a vegetarian version, go HERE.)
Makes 2-4 bowls
INGREDIENTS
2 boneless/skinless chicken breasts
1/2 cup chicken broth (I used low-sodium)
1/2 cup coconut milk
1/2 Serrano pepper, seeds removed
1/2 cup chopped bell pepper- orange, red, yellow (any except green)
large handful mushrooms (I usually use oyster or sometimes Shitake, but this time used Crimini)
large handful snow or snap peas
1 small can water chestnuts (optional but delish)
3 thick slices fresh ginger
1 lemongrass stalk, cut into thirds
1/4 cup chopped scallions, white part only (save green for garnish)
1 lime (half for soup, half for garnish)
1/4 cup fresh cilantro, plus more for garnish
1 tbsp coconut oil (if don’t have, use veggie oil or ghee)
1/4 tsp salt
1/8 tsp pepper
* Sriracha for topping
DIRECTIONS
Clean and slice white parts of scallions
Save greens for garnish
Finely chop bell pepper
(I used a mix of colors- the mini bell peppers are great for this)
Slice Serrano in half and remove seeds
(the seeds carry the heat, so this step is important unless you want to sizzle your tongue)
Finely mince pepper
Heat 1 tbsp coconut oil in a large pot over medium heat
Add scallions, peppers, and Serrano
Sprinkle with 1/4 tsp salt and 1/8 tsp pepper to season
Stir and let cook for a few minutes, until softened and fragrant
Slice some fresh ginger up- 3 pieces should do
Slice mushrooms (if using oyster then leave whole, but remove any tough areas)
Remove bottom end from lemongrass and then cut remaining stalk into three sections
Add ginger, mushrooms, and lemongrass to pot
Let cook for about 5 minutes, stirring often
Now add liquids- broth and coconut milk
Use your judgment here- if you want more liquid, add more… preferences vary for how brothy people like their soups 🙂
Just make sure to season accordingly with salt, lime, etc. at end
Add water chestnuts (with broth is fine)
Cover and let cook for about 10 minutes on a low boil (lower heat if needed)
Add cilantro
And sliced chicken breasts- I usually slice them thinly and then after they cook, use a large spoon to break up pieces a little
Stir it all together, cover, and let cook for about 15 more minutes on a low heat, simmering
Meanwhile, get your remaining ingredients ready- your toppings/garnishes
Check soup- make sure that chicken is cooked all the way (if not, continue cooking)
Then squeeze the lime juice from half a lime- taste and add adjust flavors as wanted
(remember that once you add more lime, Sriracha, etc it will become more flavorful)
Remove ginger and lemongrass pieces from soup
Toss in peas, stir, and get ready to eat 🙂
Ladle soup into bowls and top with green parts of scallions and fresh cilantro
Add a little Sriracha (if wanted) and serve with lime wedges
Enjoy!!
