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Thai Chicken Coconut Soup
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.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!