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Thai Chicken Coconut Soup

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Level: Easy

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Description

Thai Chicken Coconut Soup

Ingredients

  • 4 cups Chicken Broth
  • 3 cups Water
  • 4 pieces 4" Lemon Grass
  • 4 whole Kaffir Lime Leaves
  • 1 Tablespoon Thai Roasted Red Chili Paste
  • 3 teaspoons Thai Red Curry Paste
  • 1 Tablespoon Tamarind Paste
  • 2 teaspoons Chili Garlic Sauce Or To Taste (Dependent On How Spicy)
  • 2 Tablespoons Ginger; Sliced
  • 4 cloves Garlic, Minced
  • 28 ounces, fluid Light Coconut Milk
  • 4 Tablespoons Thai Fish Sauce
  • 2 teaspoons Honey
  • 3 whole Chicken Breast, Sliced Thin
  • 8 ounces, weight Mushrooms, Cleaned And Sliced
  • 3 whole Limes, Juiced
  • 3 cups Baby Kale Or Any Other Mild Leafy Green Like Spinach
  • 8 ounces, weight Mung Bean Sprouts
  • ½ bunches Cilantro, Chopped
  • Additional Lime Sliced, For Garnish

Preparation

In a large pot combine chicken stock/broth, water, lemon grass, kaffir lime leaves, roasted red chili paste, red curry paste, tamarind paste, chili garlic sauce, fresh ginger, and garlic cloves. Bring to a simmer and cook for 5 minutes, covered.

Add light coconut milk, Thai fish sauce, honey, sliced chicken breast and sliced mushrooms. Return to a simmer and cook until chicken is cooked through, about 8 minutes.

Add lime juice, kale and mung bean sprouts. Stir until kale is wilted then remove from heat. It will take about 1-2 minutes for the kale to wilt. Add chopped cilantro and stir until combined. Serve with additional lime slices.

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