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Thai Coconut Chicken Soup

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Ingredients

Units Scale
  • 1 – 1 1/2 C. shredded, cooked chicken breast (from a rotisserie chicken)*
  • 2 cups chicken broth
  • 1 14oz. can coconut milk
  • 1 Tbls. lemongrass paste
  • 1 Tbls. minced ginger paste
  • 1/4 C. fresh lime juice (about 2 limes)
  • zest from one lime
  • 1 Tbls. Thai chili sauce (or more). Can use sliced Thai chilies if you have them.
  • 1 small can sliced mushrooms, drained
  • 2–3 tablespoons fish sauce (adjust to taste)
  • 1–2 teaspoons coconut sugar (optional, but recommend)

Garnish:

  • Fresh cilantro, chopped
  • Green onions, sliced

Instructions

In small soup pot combine all ingredients and bring to a simmer.  Continue to simmer for 10 minutes or so let flavors combine.

Serve hot garnished with cilantro and green onions.  I even like to sprinkle on more coconut sugar.

Notes

*To use raw chicken breast: cut chicken into thin strips.  Add chicken broth to soup pot and bring to boil.  Reduce heat to medium-low and add chicken.  Cook for 3-5 minutes until chicken is no longer pink. Then continue with adding the remaining ingredients and simmer as directed.

 

Find it online: https://www.imbored-letsgo.com/thai-coconut-chicken-soup/