Thai Coconut and Velvet Chicken Soup

By Erika on September 21st, 2012 / / No Comments


Velveting chicken is an Asian technique that makes the chicken so incredibly tender. Ever wonder why you can’t get you sautéed chicken as tender as it is in an Asian restaurant? Velveting is the key. The tender chicken compliments this delicious Thai coconut soup.

Yield: Serves 2

Thai Coconut and Velvet Chicken Soup

Thai Coconut and Velvet Chicken Soup


For velveting chicken:

  • 1 boneless skinless half chicken breast, cut crosswise into abut 1" wide and 1/4" thin
  • 1 large egg white
  • 1 tablespoon vegetable oil
  • 1 tablespoon cornstarch
  • 1/2 tablespoon seasoned rice wine vinegar
  • 1/2 teaspoon kosher salt

For Soup:

  • 1 tablespoon vegetable oil
  • 1 tablespoon red chili paste
  • 4 cups chicken stock
  • 2 cups coconut milk (unsweetened)
  • 3 tablespoons Asian fish sauce
  • 1 stalk lemongrass, sliced (white part only, smashed with back of knife then sliced crosswise- saving the green leaves part for garnish)
  • 8 paper-thin slices of unpeeled ginger
  • 1 thai or serrano chile, sliced thinly
  • 1/2 pound assorted mushrooms (white, shiitake, oyster)
  • 1 lime, juiced
  • 1 tablespoon cilantro, chopped


  1. Velvet the chicken. Whisk together egg white, vegetable oil, cornstarch, rice wine vinegar and salt. Add chicken and coat. Place in refrigerator for 30 minutes to marinate.
  2. While chicken is in the refrigerator, start the soup. In a large soup pot, heat oil over medium heat. Add chile paste and cook about one minute. Add stock, coconut milk, fish sauce, lemongrass, ginger, chile and mushrooms. Simmer about 10 minutes. Add lime juice and cilantro. Simmer another 5 minutes.
  3. Bring a small pot of water to a boil. Drain chicken that has been marinating. Add chicken to boiling water for about one minute or until opaque. Remove immediately from the water. Add chicken to the finished hot soup. Cook one minute after chicken is added.
  4. Ladle soup into bowls and garnish with cilantro and lemongrass leaves.

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