Thai Chicken Soup Recipe

By sandycon

Ingredients

• 1 1/2 - 2 lbs. boneless skinless chicken breast, sliced thin
• 1 large onion, peeled and sliced thin
• 1 red bell pepper, quartered and sliced thin
• 1 cup shredded carrots
• 1 cup thinly sliced snap peas
• 1/2 cup roughly chopped thai basil
• 2 Tb. vegetable oil
• 1 tsp. sesame oil
• 1/4 - 1/2 tsp. crushed red pepper
• 2 Tb. fresh grated ginger
• 4 cloves garlic, minced
• 64 oz. chicken stock
• 1 1/2 cups unsweetened coconut milk
• 1/4 cup fish sauce
• 1/2 cup chopped green onions for garnish

Details

Servings 6
Preparation time 10mins
Cooking time 35mins
Adapted from aspicyperspective.com

Preparation

Step 1

Directions:

Place a large sauce pot over medium-high heat. Add both oils to the pot, followed by the onions. Saute the onions for 2-3 minutes, stirring regularly. Then add the garlic and ginger and saute for 1 more minute.

Add the stock, coconut milk, fish sauce and crushed red pepper. Bring to a boil. Simmer for 10 minutes. Then add the sliced chicken. Stir to separate, then simmer another 5-8 minutes until the chicken is cooked through.

Turn off the heat and add the red bell peppers, carrots, snap peas and basil. Cover the pot and steep the vegetable for 5 minutes, until barely cooked through, but still firm. Test for salt. Serve warm with a sprinkle of chopped green onions.