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This soup is amazing on a day when you feel like being cuddled in warmth. It is nice to serve over white rice as well. I like to make it and then freeze it to have one days when I know I will not feel like cooking
Thai Coconut Soup
2 tablespoons grated fresh ginger
6 1/2” slices of galangal
2 medium vidalia/ sweet onion sliced 1/2’ slices)
2 stalks lemon grass, minced
6 kaffir lime leaves
2 teaspoons chili-garlic paste
4 cups chicken broth
1/4 cup fish sauce
1/4 cup light brown sugar
2 (13.5 ounce) cans coconut milk, 1 (13.5 ounce can coconut cream)
1/2 pound fresh straw mushrooms
2 cans baby corn, cut
3 large carrots peeled and grated
1 13.5 ounce can sliced bamboo shoots
1/2 cup fresh lime juice
2 pound chicken breast sliced (2 inch pieces) and tenderized
3 Thai chilis (sliced in center)
1/2 cup chopped fresh cilantro
(extra Cilantro leaves to garnish soup)
Add chicken broth, lemongrass (Beat against counter to break fibers and cut in 2 “ pieces), ginger, galangal, chilies, kaffir lime leaves, and onion into a pot and bring it to boil. Add straw mushrooms, bamboo, baby corns, grated carrot, fish sauce and chicken and boil it on medium heat for a few minutes or until the chicken is cooked through. Add lime juice. thai chili paste, and sugar and simmer for 10 min. Add coconut milk, cream... let simmer for 10 min. Add chopped cilantro before serving.

Servings: 12-14

Nutritional information per serving

No nutrition information available

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