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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Spicy Thai Cocount Soup Recipe

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This recipe for Spicy Thai Cocount Soup is from The Bludworth Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbsp. Coconut Oil
1 Tbsp. Minced ginger.
1 Finally chopped onion
2 Minced garlic cloves
4 oz. mushrooms, thinly slice,
1 Qt. Chicken broth
1 can coconut milk
2 tbsp. fish sauce or soy sauce
1 tbsp. Chile garlic sauce
1 tsp sugar
1 Lime juice/zest
1 cup shredded chicken
Directions:
Directions:
Heat coconut oil or canola in a large saucepan over med. heat. Add 1 tbsp minced ginger, 1 finely chopped onion, 2 garlic cloves and 4 oz of mushrooms, saute 5 min or until mushrooms are tender Stir in 1 quart chicken broth., 1 can coconut milk, 2 tbsp. fish sauce 1 tbsp chile garlic sauce and 1 tsp sugar. Bring to a simmer, cook 20 minutes. Stir in 1 cup shredded cooked chicken, cook 5 minutes or until heated through. Stir in zest and juice of 1 lime. Serve garnished with fresh cilantro and 1 lime cut into wedges.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
40

 

 

 

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