Chicken Soup with Coconut Milk and Herbs
A quick and comforting coconut chicken soup with tender drumsticks, boiled egg, and fresh herbs. Ready in about 20 minutes, this fragrant bowl is perfect for a cozy weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 650
- Protein
- 35g
Ingredients
- 4 whole chicken drumsticks
- 2 cups coconut milk
- 2 cups chicken broth
- 3 medium shallots
- 4 leaves kaffir lime leaves
- 2 whole hard-boiled eggs
Instructions
- 1
In a large pot, combine 2 cups chicken broth and 2 cups coconut milk. Add 4 kaffir lime leaves and bring to a gentle simmer over medium heat, about 5 minutes, until fragrant.
- 2
Add 4 chicken drumsticks and 3 sliced shallots. Simmer gently, uncovered, for 12-15 minutes, until the chicken is cooked through and tender (no pink near the bone).
- 3
Peel and halve 2 hard-boiled eggs. Place one egg half in each bowl, then ladle the hot soup over. Garnish with crispy fried shallots and sliced red chili if you like.
Tools you’ll need
- large pot
- ladle
- knife
- cutting board
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