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Spicy Chicken Thai Coconut Soup

Print Recipe
Course Soups, Chilis & Stews
Servings 8 Servings

Ingredients
  

  • 3 tablespoons coconut oil to coat the pan
  • 4 teaspoons minced ginger
  • 2 teaspoons minced garlic
  • 2 teaspoons lemon zest or 2 stalks lemongrass
  • 1 cup sliced mushrooms
  • 1 cup chopped red pepper
  • 1.5 teaspoons Sambal Oelek chili paste
  • 2 cans full fat coconut milk 13.5 oz cans
  • 4 cups chicken broth
  • 2 cups cooked shredded chicken breast
  • 0.5 cup chopped cilantro
  • 2 tablespoons fresh lime juice

Instructions
 

  • In a soup pot, heat coconut oil over medium heat and saute ginger and garlic for 3 minutes. Add lemon zest (or whole lemongrass stalks), mushrooms and red pepper and saute for another few minutes. Add Sambal Oelek and stir to coat vegetables. Add coconut milk and chicken broth, bring to a boil, reduce heat to low and simmer for another 10 minutes. Add shredded chicken and serve with with chopped cilantro and lime juice.  (Recipe #782)