Chicken and Coconut Soup Recipe
Soup with chicken cubes, shiitake mushrooms, coconut milk and fresh cilantro
Ingredients
- 1 medium onion, diced small
- 1 clove garlic, minced
- 1 tablespoon grape seed or vegetable oil
- 2 teaspoons red curry paste
- 1 lemon grass stalk, trimmed and chopped
- 2 tablespoons peeled and chopped ginger
- 3 kaffir lime leaves
- 4 cups chicken stock
- 1 2/3 cup coconut milk
- 12 ounces boneless chicken breast, cut into 1/2 inch cubes
- 2 cups freshly sliced shiitake mushrooms
- 1/4 cup fresh lime juice
- 2 tablespoons Thai fish sauce
- 3 scallions, trimmed and thinly sliced
- 1/4 cup chopped fresh cilantro
Instructions
- Saute the onion and garlic in the oil in a large saute pan over medium heat.
- Add the curry paste, lemongrass, ginger and lime leaves.
- Cook, stirring, until browned and fragrant, about 4 minutes.
- Add the chicken stock and bring the mixture to a boil; lower heat and simmer for 15 minutes to let the spices infuse the stock.
- Stir in the coconut milk, chicken, and mushrooms and simmer until the chicken is cooked through and the mushrooms are tender, about 5 minutes.
- Stir in the lime juice and fish sauce; taste and adjust seasonings. To serve, garnish with scallions and cilantro. (You may remove the lemongrass and lime leaves before serving.)