Description
An easy and healthy Thai chicken soup. Serve over rice. Add more fish sauce or chile paste to taste.
Ingredients
- 3 cups chicken broth
- 1 (14 ounce) can coconut milk
- ¼ cup sweet red chile sauce
- 3 tablespoons lime juice
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 (1 1/2 inch) piece fresh ginger, sliced
- 10 kaffir lime leaves, torn and bruised
- 1 ½ pounds skinless, boneless chicken breast halves – cut into strips
- 1 (15 ounce) can straw mushrooms
- 1 cup coarsely chopped onion
- 1 zucchini, sliced
- 1 lemongrass stalk, chopped
- 1 bunch fresh basil, chopped
Instructions
- Warm chicken broth and coconut milk together in a stockpot over medium heat; add chile sauce
- lime juice
- fish sauce
- brown sugar
- ginger
- and lime leaves. Bring broth mixture to a low simmer until flavors have blended
- about 15 minutes.
- Remove stockpot from heat and strain out ginger and lime leaves. Return broth mixture to the stockpot and bring to a simmer. Cook chicken in the simmering broth until no longer pink in the center
- about 5 minutes. Add mushrooms
- onion
- zucchini
- lemongrass
- and basil and simmer until onion softens
- about 3 minutes.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 6