Author Topic: The Best Thai Coconut Soup  (Read 1018 times)

Offline Eric

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The Best Thai Coconut Soup
« on: September 13, 2016, 04:15:30 PM »

1 tbsp coconut oil
2 tbsp grated fresh ginger
2 stalks lemon grass minced
4 tsp red curry paste
4 cups chicken broth
3 tbsp Red Boat fish sauce
1 can full fat coconut milk
1/2 lb mushrooms (I used cremini, but original recipe called for shiitake)
1 jalapeno diced (with or without seeds)
1 clove garlic minced
1 lb chicken thighs, cut into bite-sized pieces.
2 limes + zest
salt to taste
chopped fresh cilantro


    Heat oil in large pot over medium heat. Add in the ginger, lemongrass, and curry paste, cooking for 1 minute.

    Slowly pour in the chicken broth, stirring occasionally. Then add in the fish sauce, garlic, and lime zest. Simmer 15 minutes.

    Add in coconut milk, mushrooms and jalapeņo; simmer until mushrooms slightly soft, about 5 minutes.

    Add in chicken thighs and simmer until done.

    Add juice of two limes and about 1/4 cup chopped cilantro + salt to taste

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