Thai Coconut Chicken Soup
Thai Coconut Soup is a delicious soup with coconut milk, chicken broth and a variety of vegetables and spices.
Ingredients
- 1 Tablespoon Coconut Oil
- 2 Tablespoons Grated Ginger
- 4–6 Tablespoons Thai Red Curry Paste
- 6 cups Chicken Bone Broth
- 3 Tablespoons Fish Sauce
- 1 Tablespoon Sugar
- 2 (14 ounce) Cans Coconut Milk – please use BPA free coconut milk
- 1 pound Boneless, Skinless Chicken Breast, sliced Into 1 Inch Strips
- 3 Tablespoons Fresh Lime Juice
- 1/2 cup Fresh Cilantro Leaves
- salt and pepper to taste
Instructions
- Heat oil in large Dutch oven over medium heat until simmering. Stir in the ginger and curry paste and cook for one minute. Add 1/2 cup bone broth and stir until the curry paste dissolves. Stir in the remaining broth, the fish sauce, and unrefined sugar. Bring to a simmer and cook, partially covered for 15 minutes.
- Stir in the coconut milk and chicken. Summer until the chicken is cooked, about five minutes. Stir in the lime juice and season with salt and pepper.
- Sprinkle fresh cilantro leaves over each serving of soup. Serve and enjoy!
Find it online: https://thecoconutmama.com/thai-coconut-chicken-soup/