How to Make Ultimate Thai Coconut Soup

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Thai Coconut Soup.

Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to make a special dish, thai coconut soup. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Thai Coconut Soup is one of the most popular of recent trending foods on earth. It's appreciated by millions daily. It's simple, it's fast, it tastes delicious. Thai Coconut Soup is something which I have loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can have thai coconut soup using 13 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Thai Coconut Soup:

1. {Make ready 2 of Stalks lemon grass.
2. {Get 6 of Coin size slices fresh ginger , unpeeled.
3. {Get 4 clove of garlic, unpeeled.
4. {Make ready 2 of Fresh chile (Serrano or jalapeño).
5. {Make ready 24 oz of Low fat chicken broth.
6. {Make ready 3/4 cup of Light coconut milk.
7. {Make ready 3 tbsp of Corn starch.
8. {Prepare 3 tbsp of Lime juice.
9. {Get 2 tsp of Fish sauce (or soy).
10. {Take 2 of Scallions to slice for toppings.
11. {Make ready 1/4 cup of Cilantro for toppings.
12. {Take 8 oz of Chicken (I large chicken Breast).
13. {Take 8 small of to medium shiitake mushrooms sliced thin (stems removed).

Instructions to make Thai Coconut Soup:

1. 1) trim lemon grass of root ends and outer leaves. Cut into 2 inch lengths. Smash each piece with flat of knife. Crush ginger and garlic (don't peel) with knife too. Trim stems from chiles, cut in half lengthwise and smash. (If you like spicy heat leave seeds)..
2. Place crushed lemongrass, garlic, ginger and chilies in a wide pan and pour in broth. Bring to a simmer..
3. Add chicken breasts to broth. Cover and simmer gently over low heat until chicken is cooked. (10-12 mins). With tongs transfer chicken to board. Cut chicken into thin strips or shred with fork before adding back into the soup..
4. Bring broth to a boil and boil for five minutes to intensify flavors. Strain broth into saucepan, press on solids to extract juices, stir in coconut milk and heat through medium heat..
5. Stir together cornstarch, 2 tablespoons lime juice and 1 teaspoon fish sauce in small bowl. Add to the soup and cook stirring until simmering and slightly thickened. (2-3 minutes)..
6. Add chicken and mushrooms. Season with more lime or fish sauce to taste. Serve with toppings of cilantro and green onions..

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