Thai Inspired Coconut Chicken Soup

Thai Inspired Chicken Soup.jpg

  • 2 Tbs. shallots, minced

  • 2 clove garlic, minced

  • 1 “ piece ginger, peeled and minced

  • 2 stalks lemongrass, minced

  • 1 Thai bird chili, minced (optional) (or whatever fresh chili you have)

  • 6 cups (chicken or vegetable) broth

  • 1 - 15 oz can coconut milk

  • 8 oz sliced mushrooms

  • 1 1/2 lbs boneless, skinless chicken breast

  • 2 Tbs. fish sauce

  • 1 Tbs. brown sugar

  • Zest and juice of 1 lime

  • Rice noodles or rice for serving

In a large pot or Dutch oven, saute shallots, garlic, ginger, and lemongrass (add in chili if using) and oil for 30 seconds.

Deglaze the pan with broth followed by the coconut milk. Add the mushrooms followed by the chicken breasts, cover and cook for 20 minutes or until chicken breast are cooked through.

Remove chicken and shred with a fork (or cut into bitesized pieces). Return, add fish sauce and lime juice. Taste for salt, adding more fish sauce as needed.

Laddle a spoonful of the soup over rice noodles or rice then top with fresh herbs, squeeze of lime, and favorite hot sauce.

Easy Dinner, SoupAmanda Frederickson3 Comments