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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Thai Coconut Soup Recipe

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This recipe for Thai Coconut Soup is from The ICRE 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:  
1 can (14 oz.) coconut milk
1 can (14 oz.) reduced-sodium chicken broth
6 quarter-size slices fresh ginger
1 stalk fresh lemongrass, cut in 1-in. pieces
1 pound boned, skinned chicken breast or thighs, minced
1 cup sliced mushrooms
1 tablespoon fresh lime juice
1 tablespoon fish sauce
1 teaspoon sugar
1 teaspoon Thai chili paste
1/4 cup fresh basil leaves
1/4 cup fresh cilantro
Directions:
Directions:
In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat.
Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste.
Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with basil and cilantro.

 

 

 

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