Thai Chicken and Coconut Soup
"Sub shrimp or lobster for chicken. Try adding straw mushrooms. Try dark chix meat, carrots, water chestnuts,"
- Ready In:
- 25mins
- Ingredients:
- 10
- Yields:
-
6 c
- Serves:
- 4
ingredients
- 3 cups roasted chicken stock
- 2 2⁄3 cups light unsweetened coconut milk
- 2 small thai bird chilies, seeded and sliced
- 3 tablespoons fish sauce
- 1⁄4 cup soy sauce
- 1 teaspoon minced peeled fresh ginger
- 1⁄8 teaspoon salt
- 1 lb boneless skinless chicken breast, thinly sliced
- 2 tablespoons fresh lime juice
- 1⁄2 bunch fresh cilantro, stems removed
directions
- Bring stock and coconut milk to a boil in a soup pot.
- Reduce heat. Stir in peppers, fish sauce, ginger and soy sauce. Simmer for 10 minutes.
- Stir in chicken and lime juice. Simmer, stirring occasionally, until chicken is cooked through and no longer pink, about 5 minutes.
- Serve garnished with cilantro.
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RECIPE SUBMITTED BY
Ellen Duffy
Manchester, New Hampshire
My favorite thing about cooking is that it inspires the exchange of information and ideas; everyone on this planet can find common ground within the topic of food, because we all eat it!
I take any opportunity that I can to learn more about a person or culture through food. Each time that I find an unfamiliar ingredient, whether at a farmers' market or an ethnic grocery, I ask questions, do research and find out whatever I can. More often than not, I end up embarking on a journey that leads me to newfound knowledge of another way of life, and people who I would never have known or had the chance to talk with. Then I share my food and story with others. For me, nothing compares with that experience. Food inspires learning and connects all of us.
