Thai Coconut Soup
 
 
Delightfully creamy with just a little spice, this soup is sure to brighten your day!
Ingredients
  • 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)
Instructions
  1. Heat oil in skillet.
  2. Add chicken and saute until just cooked through. You are going for "cooked" not "browned."
  3. Throw in your onion and mushrooms and cook until onions are translucent.
  4. Add the garlic and stir just a second.
  5. Then add the broth, coconut milk, curry, fish sauce, sugar, lime and Sriracha.
  6. Bring to a boil and simmer for 10 minutes.
  7. Dip into bowls and garnish with cilantro and chili oil if desired.
Notes
Enjoy this soup by itself or with your favorite Asian dishes. The leftovers reheat very well!
Nutrition Information
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/