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Thai Coconut Chicken Soup
A rich, slightly spicy Thai coconut chicken soup.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 people
Ingredients
Ingredients
- 1 pound chicken breasts sliced into strips
- 4 cups chicken broth
- 4 cups water
- 1 stalk lemongrass crushed
- juice of 1 lime
- 1 can of coconut milk full fat or light
- 4 - inch piece of ginger root
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 package rice noodles also called pad thai noodles or rice sticks
- 1 red bell pepper sliced
- 1 package mushrooms I like to use mixed wild mushrooms but you can use any kind
- cilantro lime, and chile oil for garnish
Instructions
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Combine chicken broth, water, lemongrass, lime juice, ginger root, fish sauce, and brown sugar in a large pot and bring to simmer for 20 minutes to an hour. Add bell pepper and mushrooms halfway through. Remove lemongrass and ginger root. Add coconut milk and stir--keep at low simmer.
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Slice chicken thinly. Add chicken slices to pot and stir until full cooked, making sure they don't stick together.
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Soften noodles according to package and add to soup--or add noodles to individual bowls and add broth on top.
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Ladle into bowls and garnish with cilantro, lime, and chile oil.