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 Instructions

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.