Thai Chicken Coconut Soup
Ingredients
- 2 Tbsp. olive oil
- 1-2 tsp. Thai red curry paste
- 5 cups chicken stock
- 1 can (13oz) coconut milk
- 6 thin slices of fresh ginger
- 2 Tbsp. fish sauce
- ¾ lb. boneless chicken breast
- 10 oz. baby spinach, sliced into thin shreds
- 4 oz. shitake or button mushrooms, thinly sliced
- 3 Tbsp. lime juice
- 2 Tbsp. cilantro, chopped
Directions
Slice chicken breast into very thin strips and set aside. In a large soup pot over medium heat, warm the oil. Add the red curry paste and cook, stirring, for 1 minute. Add chicken stock, coconut milk, ginger, fish sauce and chicken breast. Bring to a simmer, reduce heat and simmer for 5-7 minutes. Add spinach and mushrooms and simmer another 5 minutes. Turn off heat and add lime juice and cilantro just before serving. Remove and discard the ginger slices before serving.
For a vegetarian option, substitute tofu for the chicken and vegetable stock for the chicken stock.
Soup Topping ideas
- Thinly sliced green onions
- Cubes of avocado
- Wedges of lemon or lime
- Crispy rice or Chow Mein noodles
