• Excellent Thai stock from College Inn or make your own
  • 1 quart chicken stock, or Thai chicken stock by College Inn
  • 1 stalk lemon grass, white part only, sliced thin
  • 3 kaffir lime leaves, fresh or dried or lime zest
  • 1 (2-inch) piece fresh ginger, peeled and thinly sliced
  • 2 small Thai chilies, halved lengthwise or julienne
  • 2 garlic cloves, crushed
  • 1 (13-ounce) can unsweetened coconut milk
  • 2 tablespoons Thai fish sauce (nam pla)
  • 1 1/2 teaspoons sugar
  • 1 (8-ounce) can straw mushrooms, rinsed
  • 4 limes, juiced
  • 1 1/2 cups shredded cooked chicken
  • Kosher salt and freshly ground pepper to taste
  • 1/4 cup chopped fresh cilantro leaves

Common sense, if you use the College Inn stock shown, cut back a little on the salt and ginger.

College Inn is a rich, savory chicken broth infused with the flavors of coconut, curry, garlic and coriander. Available in convenient resealable cartons—use just as much as you need and save the rest for later.

Bring the stock to the boil over medium heat in a soup pot. 

Add the lemon grass, kaffir lime leaves, ginger, chilies, and garlic. Lower the heat to medium-low, cover, and gently simmer for 10 minutes to let the spices infuse the broth.

Uncover, stir in the coconut milk, fish sauce, sugar, mushrooms, lime juice  and chicken. 

Simmer for 5 minutes to heat the chicken through; season with salt and pepper. 

Ladle the soup into a soup tureen or individual serving bowls. Garnish with cilantro. Be careful to avoid chewing the lemongrass, ginger, or lime leaves.

Thai Coconut Chicken Soup  
(Plan B – No Coconut)


  • 4 cups chicken stock
  • 2 kaffir lime leaves or lime zest
  • One 3-inch piece lemongrass, thinly sliced
  • One 3-inch piece fresh ginger, peeled and grated
  • 3 scallions, trimmed and julienned
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1 small fresh red Thai chili pepper, seed and ribs removed, and sliced crosswise
  • 1 cup shiitake mushrooms, stems removed and sliced
  • 1 tablespoon Thai fish sauce
  • Kosher salt
  • 1/2 cup thinly sliced carrots
  • 1 cup fresh cilantro leaves, plus more for garnish
  • 1/2 cup bean sprouts
  • Juice of 1/2 lime, plus lime wedges for garnish
  • Mint leaves, for garnish
  • 2 cooked boneless skinless chicken breast halves, shredded

In a medium saucepan, bring chicken stock to a boil. 
Add the lime leaves, lemongrass, ginger, scallions, curry powder, cumin, chilies, chicken, mushrooms, and fish sauce. 
Reduce heat to medium-low and simmer for 10 minutes. 
Stir in carrots, cilantro, and bean sprouts. 
Simmer for 5 minutes more.

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