Thai Coconut Chicken Soup
Prep Time
Serves
Cooking Mode
3 lemongrass stalks
1 piece of ginger, about 3 inches long
1 jalapeño chili, stemmed
8 cups Compliments Chicken Broth
1 tbsp Sensations Extra Virgin 100% Olive Oil
1-1¼ pound boneless skinless chicken thighs, cut into bite-sized pieces
1 can coconut milk
⅓ cup finely chopped Compliments Organic Fresh Basil Leaves
3 lemongrass stalks
1 piece of ginger, about 3 inches long
1 jalapeño chili, stemmed
8 cups Compliments Chicken Broth
1 tbsp Sensations Extra Virgin 100% Olive Oil
1-1¼ pound boneless skinless chicken thighs, cut into bite-sized pieces
1 can coconut milk
⅓ cup finely chopped Compliments Organic Fresh Basil Leaves
Directions
1With a sharp knife, cut off and discard the stem end and top 3 inches of lemongrass.
2Cut remaining stalk into pieces.
3Pound pieces gently with a heavy mallet to crush slightly.
4Cut ginger crosswise into 1/4-inch slices.
5Cut jalapeño crosswise into slices.
6In a 5 to 6-quart pan, combine crushed lemongrass, ginger slices, jalapeño slices, and broth.
7Cover and bring to a boil over high heat.
8Reduce heat and simmer, covered, for 15 minutes.
9Meanwhile, combine oil and chicken in a nonstick 12-inch frying pan over medium-high heat.
10Stir often until chicken is lightly browned but still pink in center (cut to test), about 4 minutes.
11Strain off and discard lemongrass, ginger, and jalapeño from broth.
12Add chicken and pan juices to broth.
13Shake can of coconut milk well and add to broth.
14Bring to a simmer and cook just until chicken is no longer pink in center (cut to test), 3-4 minutes.
15Ladle soup into bowls, sprinkle with equal amounts of basil, and serve immediately.
Tips
1
Healthier Alternative: You can significantly cut calories and fat by using light coconut milk.
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