Thai Coconut Chicken and Shrimp Soup
Ingredients
The broth
-
14.5
oz
chicken broth
-
4
cups
water
-
3
stalks
lemongrass (white part only, pounded)
-
2
inches
galangal (sliced)
-
12
leaves
kaffir lime leaves (bruised)
-
3
tablespoons
Thai roasted chili paste (nam prik pao)
The protein and vegetables
-
½
lb
skinless chicken breast (cut into cubes)
-
½
lb
shrimp (shelled and deveined, tail-on)
-
6
oz
fresh white button mushrooms (stems trimmed and quartered)
-
1
piece
red chili (deseeded and cut into thick strips)
The seasoning
-
2½
tablespoons
fish sauce
-
¾
cup
coconut milk
-
1
big
lime (juiced)
Instructions
- Combine chicken broth and water in a pot and heat on high.
- Add lemongrass, galangal, kaffir lime leaves, and roasted chili paste to the pot and bring to a boil.
- Once boiling, add chicken, shrimp, mushrooms, and red chili.
- Cook until chicken and shrimp are done, then stir in fish sauce, coconut milk, and lime juice.
- Mix well and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
255
Total fat
12g
Total carbohydrates
14g
Total protein
29g
Sodium
1071mg
Cholesterol
128mg
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