Thai soup that is comforting and tastes great. It has tender chicken, coconut milk, and herbs and spices that smell great.
Ingredients: 1 lb boneless, skinless chicken breasts, thinly sliced. 4 cups chicken broth. 1 can 13.5 oz coconut milk. 2 lemongrass stalks, bruised and chopped. 3 kaffir lime leaves. 3 tbsp fish sauce. 1 tbsp soy sauce. 1 tbsp fresh ginger, grated. 2 cloves garlic, minced. 1 red chili, sliced adjust to taste. 1 cup mushrooms, sliced. 1 cup cherry tomatoes, halved. 1/2 cup fresh cilantro, chopped. 2 tbsp lime juice.
Instructions: Set chicken broth in a pot and heat it over medium-low. Ginger, garlic, fish sauce, soy sauce, and lemongrass should all be added. Let the flavors soak in for 10 minutes. It will take about 5 minutes of cooking after adding the sliced chicken until the chicken is no longer pink. Add the red chili, mushrooms, cherry tomatoes, and coconut milk and mix well. Let it cook for five more minutes. Take out the kaffir lime and lemongrass leaves. Last minute, add the cilantro and lime juice and mix them in. Enjoy the Thai Chicken Coconut Soup while it's still hot!
Prep Time: 15 minutes
Cook Time: 20 minutes
Mapua Community Library
