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Thai Coconut Soup

Print Recipe
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)