Thai Coconut Soup
- 2 tbsp coconut or sesame oil
- 2 Boneless Skinless Chicken breasts (or some leftover chicken chunks)
- 1 medium onion, cut in half and sliced
- 1 small package mushrooms, sliced
- 1 clove garlic
- 6 cups chicken broth
- 1 can coconut milk
- 3 tsp red curry paste - yes, this is a tbsp, but my tablespoon won't fit in my jar! ;-)
- 2 tbsp fish sauce
- 3 tbsp sugar
- ½ lime or lemon
- 1 tsp Sriracha sauce (or hot sauce)
- Cilantro and chili oil for garnish (optional)
- Heat oil in skillet.
- Add chicken and saute until just cooked through. You are going for "cooked" not "browned."
- Throw in your onion and mushrooms and cook until onions are translucent.
- Add the garlic and stir just a second.
- Then add the broth, coconut milk, curry, fish sauce, sugar, lime and Sriracha.
- Bring to a boil and simmer for 10 minutes.
- Dip into bowls and garnish with cilantro and chili oil if desired.
Enjoy this soup by itself or with your favorite Asian dishes. The leftovers reheat very well!
Calories: 1613 Fat: 115g Saturated fat: 78g Unsaturated fat: 30g Carbohydrates: 73g Sugar: 49g Sodium: 6592mg Fiber: 4g Protein: 85g Cholesterol: 146mg
Recipe by Green Eggs & Goats at https://greeneggsandgoats.com/2012/11/coconut-chicken-soup/
3.4.3177