Mari’s Best Thai Coconut Soup With Chicken
Recipe Mari Loewen
Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice, takes only 30 minutes to prepare!
Ingredients
½ tablespoon vegetable oil
1 tablespoons grated fresh ginger
½ stalk lemon grass, minced
1 teaspoon red curry paste (Patak’s mild curry paste suggestion)
2 cups chicken broth (homemade preferably)
1 ½ tablespoons fish sauce
½ tablespoon light brown sugar
1 (14 ounce) can coconut milk
2 (4-6 ounce) boneless, skinless chicken breasts
1 tablespoon fresh lime juice
Sea salt to taste
2 tablespoons chopped fresh cilantro
Preparation
Heat the oil in large pot over medium heat. Cook and stir ginger, lemongrass, and curry paste in heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer 10 minutes. Stir in coconut milk and simmer about 4 minutes. Add chicken, turn heat to lowest setting and allow chicken to steep about 15 minutes. Stir in the lime juice; season with salt; garnish with cilantro. Serves 4.
