Thai Coconut Chicken Soup

  • 1 quart chicken stock
  • 2 cups beef stock
  • 1 6-inch piece of thick lemongrass, cut into 4 pieces
  • 3 kaffir lime leaves
  • 1 Tbsp fish sauce
  • 1 1/2 Tbsp lime juice
  • 1 Tbsp seracha
  • 1 Tbsp tom yum paste (optional, but strengthens the flavor)
  • 1 Tbsp sugar
  • 1 tsp salt
  • 1 tsp pepper
  • 2/3 cup rice
  • 1 chicken breast, sliced into thin strips
  • 1 13.5 oz can light coconut milk
  • 1 Tbsp pre-made basil pesto, preferably without the oil
  • 1 large avocado , diced
  • 2 large or 4 small scallions


Combine stocks, lemongrass, lime leaves, fish sauce, lime juice, seracha, tom yum paste, sugar and seasoning in a large saucepan. Bring to a boil, then reduce the heat to a simmer. Add rice and simmer until rice is cooked to al dente. Add chicken and simmer until it's cooked through and rice is tender. Remove from heat, remove lemongrass and lime leaves. Add coconut milk, pesto, avocado and scallions. Best when served immediately, although the lime juice in the soup does prevent the avocado from browning quickly.

No comments:

Blog Widget by LinkWithin