Thai Coconut Chicken Soup

3 tablespoonsLa Tourangelle Thai Wok Oil
1 poundBoneless, skinless chicken meat (cut into bite size pieces)
4 tablespoonsThai fish sauce
2 tablespoonsMinced ginger
¼ cupFresh lime juice
¼ teaspoonCayenne pepper
½ teaspoonGround turmeric
½ teaspoonSugar
8-ounce canStraw mushrooms (halved)
2Chilies (sliced)
2 cupsChicken stock
2 cansCoconut milk
To tasteSalt and black pepper
1 tablespoonLa Tourangelle Thai Wok Oil
2Green onions (sliced)
HandfulCilantro

 

Heat 3 tablespoons La Tourangelle Thai Wok Oil over medium-high heat.

Stir fry the chicken meat in a large pot. Add fish sauce, ginger, fresh lime juice, cayenne, turmeric and sugar to the pot.

Then add half the mushrooms and the chilies and cook for 5 more minutes.

Pour the chicken stock and coconut milk into the pot and bring it to boil over medium heat.

Season the soup with salt and pepper.

Simmer for 10 minutes and remove from heat.

Sprinkle with 1 tablespoon La Tourangelle Thai Wok oil, and top with remaining mushrooms, green onions and cilantro before serving.


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