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Thai Chicken Soup Recipe

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This recipe for Thai Chicken Soup is from The Van Vooren Family Cookbook, 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:  
2 tablespoons vegetable oil
1 bunch scallions, whites and pale-greens thinly sliced, dark greens sliced 1-inch thick
4-5 garlic cloves
1 1-inch piece ginger, peeled, finely chopped
1/2 medium white onion, sliced long and thin
1 large carrot, peeled, shredded
1 jalapeño, with seeds, thinly sliced (or seeded if you prefer less heat) (or not at all if you're me)
2 cups quartered stemmed shiitake mushrooms
1 pound skinless, boneless chicken breasts or thighs
6 cups low-sodium chicken broth
1 14-ounce can coconut milk
1 tablespoon (or more) fish sauce (such as nam pla or nuoc nam)
Kosher salt
2 cups thinly sliced sugar snap peas
1-2 teaspoon lime zest
Fresh tender herbs (such as cilantro or basil)
Lime wedges (for serving)
Directions:
Directions:
Heat oil in a large heavy pot over medium-high heat. Cook scallions, garlic, and ginger, stirring frequently, until softened, about 4 minutes. Add carrot, jalapeño, onion, and mushrooms and cook until softened, about 3 minutes. Add chicken, broth, coconut milk, and fish sauce. Bring to a boil, reduce heat, and cook until chicken is cooked through, 15–20 minutes. Transfer chicken to a plate and let cool slightly.

Season with salt and more fish sauce, if desired. Shred chicken into large chunks and return to pot along with sugar snap peas. Stir in lime zest. Top with fresh herbs and serve with lime wedges alongside.

 

 

 

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