Chicken soup skin#
Chicken soup full#
Chicken soup plus#

While the chicken roasts, prepare the soup: pour the chicken stock into a large pot, and turn the heat on medium-high.

Chicken soup skin#

Once cooked, cool the chicken just enough to handle it, then discard the skin and bones, and shred the breast meat.

Roast the chicken for 45 minutes, or until just cooked through. Place the chicken breasts onto the baking sheet, and sprinkle with salt and pepper.

Preheat the oven to 400°, and line a baking sheet with foil or parchment paper.

To begin, gather and prep all of the ingredients according to the ingredient list above to have ready and organized for use.

4 to 6 ounces shiitake, oyster or straw mushrooms, thinly sliced.

Peel of 1 lime (use a vegetable peeler for this, and only use the green skin).

2 ½” piece of ginger, peeled and sliced.

4 large lemongrass stalks, halved and roughly chopped.

2 skin on, bone-in chicken breasts (1 pair of split chicken breasts).

Nutrition Info: 528 calories per serving (soup only) This rich coconut chicken soup is inspired by classic tom kha gai soup, brimming with aromatic lemongrass, ginger, lime and fish sauce! I like to serve my soup with jasmine rice or noodles, but this is optional.

To finish, I add in my shredded chicken and some shiitake, oyster or straw mushrooms, then ladle the soup into bowls, topping it with red chili slices, cilantro, and extra lime, if desired.

Into this I stir my coconut milk and coconut cream, then add in some fish sauce, some brown sugar, and lime juice.

When the soup “base” has simmered, I then strain it of all of the aromatics so that it is just a fragrant broth.

Once shredded, I set the chicken aside for a moment.

Once the chicken is cooked, I allow it to cool just enough so I can handle it, then discard the skin and bones, and shred the breast meat.

Chicken soup plus#

While the chicken breasts roast, I prepare the aromatic “base” for my coconut chicken soup by adding to a pot some chicken stock, plus all of my aromatic ingredients, and allow that to gently simmer for about 45 minutes.To get started, I season a couple of split chicken breasts and roast them in the oven just until cooked through.

Chicken soup full#

Here's a glance at my coconut chicken soup recipe: (or just jump to the full recipe.) This ensures that the chicken doesn't overcook in the soup, since I'm actually first creating an aromatic soup “base” that I strain before adding in my coconut milk and cream, along with some mushrooms and the chicken. I also cook my chicken breast separately. To create a similar flavor, I substitute ginger and use the peel of a whole lime (plus juice) when preparing this tasty coconut chicken soup recipe, and add in a few other aromatic ingredients to give it that classic flavor.įor my recipe here, I add a hefty amount of garlic, lemongrass, shallots, red chili slices, fish sauce and a hint of brown sugar for some mild sweet and savoriness. Traditional tom kha gai soup has a couple of ingredients such as galangal (looks a bit like ginger but is not) and kaffir lime leaves, which may not be as easy to find at your local market as some substitutions. It's the perfect comforting recipe to prepare when you're craving some wonderfully complex flavors! My Recipe For Coconut Chicken Soup Served topped with a few red chili slices, cilantro, and lime wedges, and a generous scoop of jasmine rice, a bowl of this coconut chicken soup has an abundance of Thai-inspired flavor infused within it. “Tom kha gai” is a classic coconut-based Thai soup that's utterly brimming with flavor and coziness, and a fantastic pick when craving a hot, aromatic bowl of creamy soup filled with flavor.īecause I love tom kha gai so much, I decided to prepare my own inspired take on it using ingredients that may be a little easier to find than some of those traditionally used in the preparation of this scrumptious soup.Įnter my coconut chicken soup recipe, simmered up in no time with fragrant ingredients such as ginger, lemongrass, shallots, garlic, lime peel and lime juice, fish sauce, a touch of brown sugar, plus creamy coconut milk and rich coconut cream. Easy to prepare with aromatic ingredients including ginger, lemongrass, garlic, lime, fish sauce and creamy coconut milk, this coconut chicken soup recipe is sure to warm your belly and tantalize your tastebuds!įriends, there's just something truly magical about Thai cuisine, with its layers of flavors-sweet and savory, spicy and sour, just to name a few.īite after bite of pretty much any Thai dish is full of complex flavor, which makes it one of our favorite cuisines to enjoy when we're craving food that turns our tastebuds on and offers up lots of comfort. Rich, creamy and deliciously fragrant, my coconut chicken soup is an inspired take on a classic Thai soup called tom kha gai.