Thai Coconut and Chicken Soup

Thai Coconut and Chicken Soup
Thai Coconut and Chicken Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    cups coconut milk

  • 2

    cups chicken stock

  • 6

    kaffir lime leaves

  • 3

    pieces dried galangal root

  • 1

    tbsp lemon juice

  • 1

    tbsp fish sauce

  • 1

    tbsp sugar

  • 1

    tbsp lemongrass, diced in 1 inch pieces

  • 2

    tsp roasted chili paste

  • 1

    cup cooked chicken breast, cut into cubes

  • 2

    cups fresh mushrooms, sliced

  • 2

    carrots, julienned

  • 1

    red pepper, julienned

  • Fresh cilantro, chopped

Directions

In a large soup pot, bring coconut milk and stock to a boil. Add lime leaves, galangal root, lemon juice, fish sauce, sugar, chili paste, and lemongrass. Simmer for 5 minutes. Add chicken, mushrooms, carrots, red pepper, and simmer for another 10 minutes. Taste and add more lemon juice, sugar or fish sauce as needed. Garnish with cilantro. Serve on a bowl of cooked and cooled rice noodles for a heartier soup.

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