Thai Chicken Soup
Ingredients
-
1
tablespoon
grapeseed oil or coconut oil
-
3
medium
shallots, chopped
-
8
sprigs
cilantro, chopped
-
4
cups
chicken stock or bone broth
-
28
ounces
full fat coconut milk
-
½
pound
crimini mushrooms
-
1
head
broccoli
-
1
pound
skinless-boneless chicken breasts
-
3
tablespoons
fresh lime juice
-
2
teaspoons
red curry paste
-
3
tablespoons
fish sauce
-
½
cup
cilantro, minced
-
2
medium
serrano chilies, thinly sliced
-
1
medium
lime, cut into wedges
Instructions
- 1. Warm oil in a large saucepan over medium heat.
- 2. Add shallots and cilantro, stirring frequently until softened.
- 3. Stir in stock and coconut milk and bring to a simmer.
- 4. Pour broth through a fine mesh strainer and discard solids.
- 5. Return broth to saucepan and reduce heat to medium.
- 6. Add mushrooms and broccoli, cooking until tender.
- 7. Add chicken and cook until no longer pink.
- 8. Combine lime juice, curry paste, and fish sauce in a small bowl and stir into soup.
- 9. Ladle soup into bowls and garnish with cilantro, chilies, and scallions.
- 10. Serve with wedges of lime.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
10g
Total protein
20g
Sodium
800mg
Cholesterol
70mg
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