Quick Thai Chicken Soup

Adapted from Tyler Florence Thai Coconut Chicken Soup

I used to work at Marshall Field’s (after it was Dayton’s and before it was Macy’s). For those in Minnesota, you know that they used to have some really great food at their cafes and restaurants. They had a group of chefs that developed recipes, and my favorite meal when I worked was Tyler Florence’s Thai Chicken Soup. They would serve it with some delicious baguette and I was able to find the recipe through the Food Network. It has been my go-to winter meal when I want something spicy. I’ve altered it a bit, because sometimes some of the ingredients are not easily at hand, particularly the kaffir lime leaves and lemongrass. When I’m feeling really ambitious, I’ll go to one of the amazing local Asian groceries and get all the harder to find ingredients and some red chiles for garnish. Today was not that day. I just really needed a spicy bowl of comfort food.

This recipe is pretty similar to a Tom Kha Gai Soup, so if you enjoy that soup, this is an easy altered recipe to make at home with many of the same flavors.

Quick Thai Chicken Soup

Recipe by greatestfeastsCourse: DinnerCuisine: ThaiDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

20

minutes

Similar to a Tom Kha Gai Soup, but quicker to make at home

Ingredients

  • 32 oz Chicken Stock (low sodium preferred)

  • 2 cloves Garlic, Crushed

  • 2 tsp Ginger, crushed

  • 2 tsp Lemongrass, finely minced (optional)

  • 1 TB Sriracha

  • 2 cups cooked and shredded Chicken, (rotisserie chicken works great)

  • 13 oz can of unsweetened Coconut Milk

  • 8 oz can of sliced Mushrooms, drained

  • 2 TB Thai Fish Sauce

  • 1 1/2 tsp Sugar

  • Juice and zest of four Limes

  • 1/4 cup chopped fresh Cilantro

  • Garnish: lime wedges, red chiles, cilantro, if desired

Directions

  • First, you need to infuse the broth with the aromatics. In a medium or large stock pot, over medium heat, add the chicken stock, garlic, ginger, lemongrass, and sriracha. When it begins to simmer, reduce heat to low and simmer for 10 minutes.
  • Add the chicken, coconut milk, mushrooms, fish sauce, sugar, lime juice and zest. Cook over low heat until heated through, about 5 minutes. Sprinkle with cilantro and serve. This will keep in the refrigerator for up to one week. Simply reheat and enjoy.
  • Garnish with lime wedges, sliced red chiles, and cilantro if desired.
 

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