Thai Coconut Chicken Soup

Ingredients

While the original Ghanaian dish, Abenkwan, is a hearty soup made with palm nut fruit and various vegetables, the Thai Coconut Chicken Soup takes a different approach. It replaces the palm nut fruit with coconut milk, giving it a creamy and rich base. The Thai version also incorporates Thai herbs and spices such as lemongrass, galangal, and kaffir lime leaves, which lend their unique flavors to the soup. Additionally, the Thai Coconut Chicken Soup includes chicken and mushrooms, adding protein and a meaty texture to the dish. We alse have the original recipe for Abenkwan, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 2 boneless, skinless chicken breasts, thinly sliced 2 boneless, skinless chicken breasts, thinly sliced
• 8 ounces (225g) mushrooms, sliced 8 ounces (225g) mushrooms, sliced
• 2 stalks lemongrass, bruised and cut into 2-inch pieces 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 3 slices galangal 3 slices galangal
• 4 kaffir lime leaves 4 kaffir lime leaves
• 2 Thai chilies, sliced (adjust according to spice preference) 2 Thai chilies, sliced (adjust according to spice preference)
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 tablespoon palm sugar or brown sugar 1 tablespoon palm sugar or brown sugar
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Sliced chilies, for garnish Sliced chilies, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 22g (Saturated Fat: 18g)
• Carbohydrates: 8g (Sugars: 3g)
• Protein: 25g
• Fiber: 2g
• Salt: 2.5g

Preparation

1. 1.
   In a large pot, bring the coconut milk and chicken broth to a gentle simmer over medium heat.
2. 2.
   Add the lemongrass, galangal, and kaffir lime leaves to the pot. Let them infuse the broth for about 5 minutes.
3. 3.
   Add the sliced chicken and mushrooms to the pot and cook until the chicken is cooked through, about 5-7 minutes.
4. 4.
   Stir in the Thai chilies, fish sauce, lime juice, and palm sugar. Taste and adjust the seasoning if needed.
5. 5.
   Remove the lemongrass, galangal, and kaffir lime leaves from the soup.
6. 6.
   Ladle the soup into bowls and garnish with fresh cilantro and sliced chilies.
7. 7.
   Serve hot and enjoy the flavors of Thailand!

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release the aromatic oils.
• Galangal — If you can't find fresh galangal, you can substitute it with dried galangal powder. Use 1 teaspoon of powder for every 1 tablespoon of fresh galangal.
• Kaffir lime leaves — If fresh kaffir lime leaves are not available, you can use dried kaffir lime leaves. Use half the amount of dried leaves compared to fresh leaves.

Tips & Tricks

• For an extra kick of heat, add a few drops of Thai chili oil to the soup.
• If you prefer a milder flavor, remove the seeds from the Thai chilies before adding them to the soup.
• Adjust the amount of lime juice and fish sauce according to your taste preferences. Add more for a tangier flavor or less for a milder taste.
• To make the soup heartier, you can add additional vegetables such as baby corn, bell peppers, or bok choy.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Thai Coconut Chicken Soup is best served hot as a main course. It can be enjoyed on its own or with a side of steamed jasmine rice for a complete meal. Serve the soup in individual bowls, garnished with fresh cilantro and sliced chilies for an added touch of freshness and color.

Presentation advice

To enhance the presentation of the Thai Coconut Chicken Soup, serve it in traditional Thai soup bowls or decorative bowls. Arrange the sliced chilies and cilantro on top of the soup for an appealing visual contrast. Serve with a side of steamed jasmine rice and lime wedges for squeezing over the soup.