By: EB
Hi everyone, I hope everything is going well with all of you during these tough times. Today, let’s make some yummy comfort food, Thai Coconut Chicken Soup!
2 cans of Coconut Milk (13.5 fl oz. cans)
1 (32 oz.) container of Chicken Broth
3 Chicken Breasts
2 (8 oz.) packs of Sliced White Mushrooms
1 tbsp of Fish Sauce
2 tsp’s of Roasted Red Chili Paste
2 tsp’s of Lemongrass Paste or some freshly cut lemongrass
1 tsp of Ginger Paste or some freshly sliced ginger
1 Lime
1 cup of chopped Cilantro
- Step 1: Dice your 3 chicken breasts, chop your parsley, and wash your sliced white mushrooms, then set aside.
- Step 2: Turn your stove on high and place a large pot on your stove. Add 2 cans of coconut milk and 1 (32 oz.) container of chicken broth to the pot. Allow to boil.
- Step 3: Once the liquid is boiling, add your diced chicken to the pot. Cook for 15 minutes.
- Step 4: After 15 minutes, reduce your heat to medium. Add your sliced white mushrooms to your pot and cook for 15 minutes.
- Step 5: After another 15 minutes, add 1 tbsp of fish sauce, 2 tsp’s of roasted red chili paste, 2 tsp’s of lemongrass paste or some freshly cut lemongrass, 1 tsp of ginger paste or some freshly sliced ginger, and the juice from 1 lime to the pot. Boil the soup for 10 minutes.
- Step 6: After 10 minutes, add your cup of chopped cilantro to the pot and cook for another 5 minutes.
- Step 7: After 5 minutes, turn your stove off and serve the soup. Enjoy!
I hope you enjoyed today’s recipe. Remember to STAY SAFE!