Thai Chicken Soup
Ingredients
The soup base
-
1
tablespoon
grapeseed oil or coconut oil
-
3
pieces
shallots, chopped
-
8
sprigs
cilantro, chopped
-
4
cups
Chicken Stock or Bone Broth
-
28
ounces
full fat coconut milk
The vegetables and chicken
-
½
pound
crimini mushrooms
-
1
head
broccoli
-
1
pound
skinless-boneless chicken breasts
The seasoning
-
3
tablespoons
fresh lime juice
-
2
teaspoons
red curry paste
-
3
tablespoons
fish sauce
-
½
cup
cilantro, minced
-
2
pieces
serrano chilies, thinly sliced
-
1
piece
lime, cut into wedges
Instructions
- Warm oil in a large saucepan over medium heat.
- Add shallots and cilantro, stirring frequently until softened.
- Stir in stock and coconut milk and bring to a simmer.
- Pour broth through a fine mesh strainer and discard solids.
- Return broth to saucepan and reduce heat to medium.
- Add mushrooms and broccoli, cooking until tender.
- Add chicken and cook, stirring constantly, until no longer pink.
- Combine lime juice, curry paste, and fish sauce in a small bowl, then stir into soup.
- Ladle soup into bowls and garnish with cilantro, chilies, and scallions.
- Serve with wedges of lime.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
15g
Total protein
20g
Sodium
800mg
Cholesterol
70mg
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