Name: Thai Coconut Soup
Ingredients: 3 tablespoons olive oil or coconut oil (to coat bottom of soup pot); 1 pound chicken breast (cut into bite sized chunks); 2 leeks (white and light green parts only, cleaned well and sliced); 1 red pepper (slivered); 15 large mushrooms (sliced); 2 cans full fat coconut milk (15 oz); 6 cups chicken or vegetable broth; 1 block of tofu (optional, cubed); 1 package cleaned spinach (chopped); 0.333333 bunch fresh cilantro (chopped); 1 lime (juiced); 0 salt and pepper (to taste); 0 hot sauce (to taste)

Thai Coconut Soup

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Course Meat, Fish & Seafood Dishes, Soups, Chilis & Stews

Servings 6 servings

Ingredients

3 tablespoons olive oil or coconut oil to coat bottom of soup pot
1 pound chicken breast cut into bite sized chunks
2 leeks white and light green parts only, cleaned well and sliced
1 red pepper slivered
15 large mushrooms sliced
2 cans full fat coconut milk 15 oz
6 cups chicken or vegetable broth
1 block of tofu optional, cubed
1 package cleaned spinach chopped
0.333333 bunch fresh cilantro chopped
1 lime juiced
salt and pepper to taste
hot sauce to taste

Instructions

Coat the bottom of a soup pot with oil. Over medium heat, brown the chicken. Add leeks, red pepper and mushrooms and saute for 5 minutes until soft. Add coconut milk and broth. Bring to a boil, reduce heat and simmer for 15 minutes. Add tofu (optional), spinach, cilantro, and lime juice and heat until greens are just wilted. Add salt, pepper and hot sauce to taste. (Recipe #827)

Thai Coconut Soup

Thai Coconut Soup

Ingredients

Instructions

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