This delicious coconut soup is super healing and makes a filling and nourishing meal. The lemongrass mixed with coconut and ginger is a heavenly combination
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Course: Dinner, Lunch, Main Course, Soup
Cuisine: Thai
Keyword: dinner, Soups, Thai Food
Servings: 6
Cost: $10
Ingredients
8 cups chicken broth
2 lemongrass stalkscrush with a large knife until they break open, but not so much that they fall apart
5 slicesfresh ginger root
1 can coconut cream
2 kaffir lime leaves
1 red bell peppercut into medium-sized chunks
1 medium zucchini or 2 small zucchini, sliced
1 large carrot or 2 small carrots, sliced
6 crimini mushroomscut into big slices
1/3poundgreen beanscut into bite-sized pieces
1 baby bok choycut into large bite-sized chunks
3/4 to 1 poundchicken breast baked and diced into bite-sized pieces
1-2 TBL fish sauceseason to taste
2 TBLfresh lime juiceseason to taste
Small handful fresh cilantro chopped
2green onions green part only
Instructions
Heat broth, lemongrass, and ginger and let it come to a boil.
Add coconut cream, veggies, and kaffir lime leaves and turn down to a simmer. Cook until tender but still vibrant (be careful not to overcook or it won't be as good!).
A few minutes before the veggies are done, add cooked chicken breast.
Once veggies are done, remove from heat and add fish sauce, lime juice, cilantro, and sliced green part of green onions.