Thai Coconut Chicken Soup
This soup is based on the coconut thai soup concept, but the recipe uses ingredients that you’ll be able to find more easily in a typical supermarket. It is a subtle mixture of spices. Depending on how you feel about spicy food you can add jalapeño pepper to it or leave it without like in this recipe.
Wash and dry mushrooms and bell pepper. Thinly slice mushrooms. Seed and small dice pepper. Transfer both to a medium bowl.
Peel and mince garlic and ginger. Grate 1 tsp of lime zest
Heat a small saucepan over medium heat.
Cut chicken into bite-sized pieces.
Coat bottom of saucepan with oil. Add chicken and, stirring frequently, cook until cooked through, 3-4 minutes. Transfer to a plate.
Return saucepan to stove. Add more oil, garlic and ginger. Stir until fragrant, 15-30 seconds. Add mushrooms, bell pepper, lime zest and juice. Stirring frequently, cook until vegetables are tender, 2-3 minutes.
Add broth, coconut milk, fish sauce, honey, and chicken. Simmer for about 5 minutes.
Start Timer: 5 Minutes
Wash and dry cilantro. Shave leaves off the stems; discard the stems and mince the leaves. Cut remaining ½ lime into wedges.
To serve, pour soup into a bowl, garnish with cilantro and squeeze lime juice over top. Enjoy!
Ingredients
Directions
Wash and dry mushrooms and bell pepper. Thinly slice mushrooms. Seed and small dice pepper. Transfer both to a medium bowl.
Peel and mince garlic and ginger. Grate 1 tsp of lime zest
Heat a small saucepan over medium heat.
Cut chicken into bite-sized pieces.
Coat bottom of saucepan with oil. Add chicken and, stirring frequently, cook until cooked through, 3-4 minutes. Transfer to a plate.
Return saucepan to stove. Add more oil, garlic and ginger. Stir until fragrant, 15-30 seconds. Add mushrooms, bell pepper, lime zest and juice. Stirring frequently, cook until vegetables are tender, 2-3 minutes.
Add broth, coconut milk, fish sauce, honey, and chicken. Simmer for about 5 minutes.
Start Timer: 5 Minutes
Wash and dry cilantro. Shave leaves off the stems; discard the stems and mince the leaves. Cut remaining ½ lime into wedges.
To serve, pour soup into a bowl, garnish with cilantro and squeeze lime juice over top. Enjoy!
