Recipe: Quick Coconut Chicken Soup
Makes 2 quarts
- 1 quart
low-sodium chicken broth
- 1/2 cup
- 1 tablespoon
- 2 teaspoons
ginger paste (or fresh ginger, microplaned)
- 2 teaspoons
lemongrass paste (see Recipe Note for substitute)
small rutabagas, peeled and cut into 1/2-inch dice
medium carrots, peeled and cut into 1/2-inch dice
medium parsnips, peeled and cut into 1/2-inch dice
russet potato, peeled and cut into 1/2-inch dice
- 1 pound
boneless, skinless chicken tenders, cut into bite-size pieces
of a medium red onion, cut into thin slices
sprigs cilantro, stems removed
Juice of 1 large lime
Sprigs of cilantro
In a medium (at least 5-quart) heavy-bottomed soup pot or Dutch oven, combine the chicken broth, coconut cream, fish sauce, ginger paste, and lemongrass paste. Bring up to a simmer over a medium flame.
Add the rutabagas, carrots, parsnips and potato to the pot. Allow the soup to come back up to a simmer (this takes about 6 minutes), then turn the heat down to medium-low and simmer until vegetables are just shy of fork-tender.
Add the chicken pieces to the pot, turn the flame back up to medium, and bring up to a simmer. Turn down to low again, then let the chicken simmer for another 2 minutes, until it is cooked through and the vegetables are tender but not falling apart.
Remove the soup pot from heat, then add the red onion, cilantro leaves, and lime juice. Ladle into bowls and serve with additional cilantro, lime wedges, and Sriracha sauce on the side.
Vegan Soup Version: Make this recipe vegan with three simple substitutions: use vegetable or mushroom broth instead of chicken broth, cubed tofu or sliced mushrooms instead of chicken, and tamari or soy sauce instead of fish sauce.
Coconut cream can be purchased at Trader Joe’s and some Asian grocery stores. If you can’t find this ingredient, you can substitute the solid coconut cream that rises to the top of a can of regular coconut milk.
Lemongrass Paste Substitute: Instead of paste, you can use a 3" piece of fresh lemongrass. Peel away the tough outer layer, chop it roughly, and tie it up in a bundle of cheesecloth with a piece of kitchen twine, or a bouquet garni bag. Add it to the pot along with the ginger paste, then remove just before serving.