Thai-Style Coconut Chicken Soup
Are you a fan of global flavors? This soup recipe brilliantly incorporates Thai-inspired ingredients like lemongrass and coconut milk for a delicious experience you just can’t get out of a can.
Original Recipe Author: Gourmet Garden
Ingredients
- 1tbsp vegetable oil
- 3tbsp Gourmet Garden Lemongrass Stir-in Paste
- 3large shallotschopped
- 1/2 cup lightly dried cilantrodivided
- 4cups chicken stock
- 214 oz cans coconut milkwell shaken
- 8oz sliced mushrooms
- 1whole breast of rotisserie chickenshreded
- 3tbsp lime hoice
- 2 tbsp lightly dried chili pepperdivided
- 2 green onionsthinly sliced
- 1 limecut into wedges
Instructions
- Heat oil in a large saucepan. Add lemongrass, shallots, 2 tbsp cilantro; cook until shallots are softened, 3-4 minutes.
- Add chicken broth and coconut milk; bring to boil; cover and reduce heat to low. Simmer for 10 minutes (For a smoother soup, pour the broth through a fine-mesh strainer and discard solids. Rinse saucepan and return strained broth to pan.
- Reduce heat to medium, add mushrooms; cook 3 minutes, add chicken. Cook 5 minutes then remove from heat.
- Stir lime juice and 1 tbsp chili pepper into the soup. Serve sprinkled with remaining cilantro, chili pepper, green onions, and lime wedges.