Thai-Inspired Chicken Soup

1lb boneless skinless chicken breasts
1 13.66oz can coconut milk
1 32oz carton chicken stock
1 5oz carton sliced shiitake mushrooms
1 bunch cilantro, washed and stems removed
1 bunch scallions, thinly sliced
1 jalapeno, thinly sliced (optional)
½ cup crushed peanuts (optional)
1 8oz bag sugar snap peas, sliced into ¼’ pieces
4 medium garlic cloves, crushed
1 inch piece fresh ginger, grated
2 carrots, thinly sliced or cut into ribbons using a vegetable peeler
2 cups water
2 Tbsps fish sauce
1 lime, squeezed

Place a large pot on the stove on high heat. Add chicken stock and fresh chicken, garlic, and ginger. Bring to a boil and cook chicken until chicken pulls apart easily with a fork (10-20 minutes depending on the thickness of the chicken breasts). Remove chicken meat and set aside to cool slightly.

Reduce to a high simmer or low boil and add the coconut milk, shitake mushrooms, and the white pieces of the sliced scallions (reserve the green pieces for later). Allow to boil until mushroom pieces are softened, about 8-10 minutes. Add carrots and snap peas and cook another 5 minutes to soften. Shred the chicken into bite-sized pieces. Add two cups water and shredded chicken to the pot and bring to a low boil. Toss in the green parts of the sliced scallions, cilantro, lime juice and fish sauce. Turn off the heat and serve.

I like to serve it with more fresh cilantro, lime wedges, sliced jalapeno, and crushed peanuts on the side. I invite guests to add as much of the fresh ingredients to their bowl as they like.

This recipe cooks quickly! In about 30 minutes you can have a tasty soup ready for lunch or dinner. If you’re really hungry, throw in some cooked rice or quickly cook some rice noodles to toss in!

This is a forgiving recipe and takes additions and substitutions well. Sometimes I feel like something a little sweeter so I will add agave syrup or brown sugar. Sometimes I want some heat and will add chili flakes while the chicken is cooking. Make it your own!

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