Let’s turn those amazing Thai chicken leftovers into Lemongrass Soup that’s satisfying and filled with flavor. In researching this recipe, there are two primary styles of this particular Thai soup and both as equally as delicious. The one we made here is comprised of mostly clear chicken stock but with a little coconut milk added for flavor. The other version features a thick hearty coconut milk base with a smaller amount of chicken soup base. As we are heading into the summer months, we’ll save the heartier version for the fall or winter and focus now on the lighter, more refreshing soup. Just a reminder note. This recipe calls for fully-cooked chicken to be added near the very end of the cooking time and is NOT suitable for raw chicken.
Turn Thai Chicken Leftovers into Lemongrass Soup
4 cups chicken broth
1 tsp ground coriander
1 tbsp coconut sugar
2 tbsp minced garlic
1 can full fat coconut milk
2 tbsp minced ginger or ginger paste
4 tsp Thai red curry paste
1 tbsp fresh lime juice
2 tbsp lemongrass powder
1 red pepper sliced lengthwise
2-3 cups fully cooked shredded chicken breast
1 pint thinly sliced white mushrooms (optional)
1 tbsp chopped basil
pinch of salt
1 tbsp chopped cilantro
1) Start by making the soup base and spices. In a soup kettle, add the chicken broth, coconut milk, red Thai red curry paste, coriander, garlic, ginger to a boil. Using a couple of tablespoons of water and a small bowl, mix the lemongrass until all the powder is dissolved and add that to the soup as well. Reduce heat and cook on low for 10 minutes.
2) Add mushrooms (optional) red peppers, sugar, salt and and allow that to simmer on low for 15 minutes until vegetables have softened.
3) Just prior to serving, add the basil and cilantro. Add the lime juice and the fully-cooked shredded chicken breast meat. Do not add uncooked chicken to this recipe. Garnish with a little extra chopped basil and serve over glass noodles or white rice.