Thai Coconut soup Recipe

Serves: 4

Prep: 15 min.

Cook: 30 min.

Ingredients

• 1 lb. boneless skinless chicken breasts;
• 1 bunch scallions, thinly sliced;
• 1green bell pepper, sliced;
• 4 garlic cloves, minced;
• 2-inch piece of  fresh ginger, peeled and finely chopped;
• 1 jalapeño, seeded and minced;
• 4 cupschicken stock;
• 1 can full-fat coconut milk (14 oz.)
• 1 tbsp. fish sauce;
• 1 tsp. lime zest;
• Fresh minced herbs, such as cilantro or basil;
• Lime wedges (for serving);
• 2 tbsp. cooking fat;
• Sea salt and freshly ground black pepper to taste;

 

Preparation

1. In a large saucepan, heat the cooking fat over a medium heat.
2. Cook the scallions, garlic, and ginger, stirring frequently, until softened (about 5 minutes).
3. Add the green bell pepper, jalapeño, and mushroom, and cook until softened (about 3-4 minutes).
4. Add the chicken, chicken stock, coconut milk, and fish sauce.
5. Bring the soup to a boil then reduce to a simmer and cook until the chicken is cooked through (15 to 20 minutes).
6. Remove the chicken from the soup. Shred it into chunks and return to the pot.
7. Stir in the lime zest, the fresh herbs, and salt and pepper to taste, and remove from the heat.
8. Garnish each bowl with a lime wedge to serve.