Thai Ginger Chicken Soup

Thai Ginger-Chicken Soup
Lara Ferroni Photography
  • Yield: 6 servings


1 (14-ounce) can unsweetened coconut milk
1 (14-ounce) can unsweetened light coconut milk
3cups reduced-sodium chicken broth
1 (1-inch) knob fresh ginger, peeled and grated
2tablespoons fish sauce
3tablespoons fresh lime juice
1tablespoon grated lime zest
1 1/2pounds boneless, skinless chicken thighs, cut into ½-inch chunks
1cup sliced mushrooms
2 scallions, thinly sliced, including some tender green tops
1tablespoon chopped fresh cilantro
1cup thinly sliced sugar snap peas
1 1/2cups frozen corn kernels
Thai red curry paste
Lime wedges
Chopped fresh cilantro


  1. Combine the coconut milks, broth, ginger, fish sauce, lime juice, and zest in a large soup pot, heat to medium-low, and add the chicken. Simmer until the chicken is cooked through and the flavors have melded.
  2. Stir in the mushrooms, scallions, cilantro, snap peas, and corn. Bring the soup back to a simmer, and cook just until the snap peas are tender-crisp, about 3 minutes.
  3. At the table, add curry paste to taste (start with ¼ teaspoon or less per serving) and garnish with lime wedges and cilantro.

Recipe from Soup Night: Recipes for Creating Community Around a Pot of Soup (2013, Storey Publishing)