Coconut Chicken Soup
This recipe was inspired by Jaden's Lemongrass Chicken and Coconut Soup from her fabulous book, The Steamy Kitchen Cookbook
The food was so good that there was not enough to go around. Never have I seen my boys gobble up fish so quickly. This is a very family friendly cookbook and frankly, I cannot say enough good things about it. Stay tuned and I will share my version of Jaden's Kabayaki Sauce in an upcoming post.
Meanwhile, enjoy this hearty soup. Tis the perfect season for it.
3 cups chicken stock
1 fresh thumb-sized piece of ginger, sliced into thin coins
1 cup coconut milk
1 tablespoon fish sauce
2 teaspoons agave nectar
6 ounces leftover chicken
1 cup mushrooms, rinsed, drained and sliced in half lengthwise
1 medium carrot, julienned
2 tablespoons lime juice
¼ cup fresh cilantro, minced
- In a pot, bring chicken stock and ginger to a boil, then reduce heat to low and simmer for 5 minutes
- Stir in coconut milk, fish sauce, agave, chicken, mushrooms and carrot
- Just before serving, stir in lime juice and cilantro
- 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
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Posted on November 9, 2009 in soups by Elana
you might also like: Thai Chicken Soup
or Pumpkin Ginger Soup
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23 comments
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i luuuurve coconut milk in soups. so delicious!
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...
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.
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!
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
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. :)
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
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.
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!
This is one of my favorite soups. Of course, I love anything with coconut milk! :) Definitely putting it on the menu next week.
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.
I use coconut milk in my coffee! It makes it nice and creamy and just a little coco-nutty. Work for me.
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.
I can't have the fish Sauce because it contains soy..do you think it would taste good without it?
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!
Thai Kitchen Fish Sauce does not contain soy and is delicious in this recipe and Pad Thai.
Is that similar to Thai Tom Yum soup? I love that stuff.
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.
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)?
That looks so perfect! Fabulous flavours =D.
This soup was amazing. Made it last night for dinner.
This definitely looks good.
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???