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Thai Chicken Coconut Soup
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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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