Cold and rainy weather means soup in this house. It makes it smell so good, cooking all afternoon. Plus, being able to just walk away while the magic happens makes evenings so much easier.
I used to cook Asian food quite often until I had to avoid soy. I miss it so much but have found satisfaction through other dishes like curries, coconut flavors and fish sauce. This recipe was a quick creation when I specifically wanted a soup with some heat. It turned out perfectly.
Thai Chicken Coconut Soup
Prep time
Cook time
Total time
Author: OhYaGood
Recipe type: Soup
Cuisine: Asian
Serves: 4
Ingredients
- 1 lb chicken breast, cubed
- 4 cups chicken, veggie or bone broth
- 1 med onion, diced
- 2 med carrots, diced
- 1 med celery stick, diced
- 2 cups button mushrooms, sliced
- 1 T fresh ginger, grated
- ½ canned coconut cream
- 1 teaspoon ground coriander
- juice of one lime
- ½ teaspoon fish sauce
- 1 teaspoon salt
- (optional) chipotle pepper or red chili flake
- a bunch of cilantro
Instructions
- Heat oil in large pot over medium heat
- Add onion, carrots and celery and sauté for 5 minutes
- Add mushrooms and ginger and sauté for another 5 minutes
- Add broth and bring to a boil
- Add chicken and lower heat to a simmer
- Cook for 10 minutes
- Add coconut cream, coriander, lime, fish sauce and salt
- Serve with cilantro and a dash of chipotle or chili flake
