Thai Shrimp and Chicken Soup
- Reviews 1
Ready In: 50 mins
Serves: 5
Ingredients
- 1 chicken breast
- 1⁄2 small white onion, minced
- 1 teaspoon fresh ginger, peeled and grated
- 2 tablespoons whole black peppercorns
- 2 (13 ounce) cans coconut milk
- 3 teaspoons shoyu or 3 teaspoons soy sauce
- 3 teaspoons sriracha chili sauce (Sirachi???)
- 20 medium shrimp, cleaned and deveined
- salt, to taste
- 1⁄2 lime, juice of
- 2 sprigs fresh cilantro, leaves removed
Directions
- Cook chicken breast in water to cover. When done, shred the chicken and reserve the broth.
- In a large pot with a bit of oil, saute garlic and ginger for one minute. Do not let it brown.
- Add the whole black pepper, coconut milk, shoyu, sirachi, and a cup of the reserved chicken broth. Bring to a boil and simmer for 20 minutes.
- Carefully strain the hot soup and return to the pan.
- Add the shredded chicken and the shrimp. Return to a boil and simmer for 10 minutes or until the shrimp turns pink and cooks through. Do not overcook.
- Adjust salt seasoning and add the lime juice.
- Ladle into serving bowls and garnish with whole cilantro leaves.
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