Coconut Chicken Soup
Description
Rich with coconut milk, this tangy, spicy, Thai-inspired soup is sure to liven up your taste buds.
Ingredients
•
1 cup coconut milk
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2 lemon grass, chopped
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4 slices (1/2-inch) piece peeled fresh ginger
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5 makrut lime leaves, torn in half
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3/4 pound skinless, boneless chicken breasts, cut into strips
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5 tablespoons fish sauce
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2 tablespoons white sugar
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1 cup coconut milk
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1/2 cup lime juice
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1 teaspoon red curry paste
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1/4 cup coarsely chopped cilantro
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15 green Thai chiles, crushed
Directions
1
Bring 1 cup coconut milk, lemon grass, ginger, and lime leaves to a boil in a large skillet over medium-high heat. Stir in the chicken, fish sauce, and sugar. Reduce heat to medium, and continue cooking until the chicken no longer pink in the center, about 5 minutes. Stir in the remaining 1 cup coconut milk, and bring to a simmer, about 3 minutes.
2
Divide the lime juice and curry paste into 4 bowls. Pour soup into bowls, and garnish with cilantro and Thai chiles.