Thai Chicken Coconut Soup
I adore a good bowl of Tom Kha Gai. Blending traditional flavors with easy techniques and delicious additions makes for happiness.
Thai Chicken Soup
2015-02-04 15:30:00
Serves 2
I want my soups to be quick endeavors as often as possible. Not having to sort out and remove solid pieces of lemongrass is, as my good friend Jeffrey says, "clutch." This is easyified and noodleified, to make it a fast, complete lunch.
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
- 3 shallots (or 3/4 cup onions); chopped
- 1 tbsp vegetable oil
- 2 tbs lemon grass paste
- 2 tbsp fish sauce
- 1/4 cup chopped cilantro or parsley
- 8 oz fresh mushrooms; sliced
- 1 boneless skinless chicken breast; cut into strips
- 1 can light coconut milk
- 2 cups chicken broth
- 2 tbsp lime juice
- 1-2 tsp curry paste
- 1/4 package thai rice noodles
Instructions
- Heat oil til shimmering and throw in the shallots. As they soften, add lemongrass. Stir and do not let brown.
- Dump in fish sauce, coconut milk and broth and stir well. Sprinkle on herbs and stir gently.
- Add mushrooms and let cook 2-3 minutes until tender.
- Add rice noodles and chicken at the same time. Cook until chicken chunks are done all the way through (only a few minutes, doesn't take long). Remove from heat and add lime juice and curry paste.
- Season to taste. Optional garnishes include more cilantro, lime zest, and scallions.
Adapted from ... a hodgepodge of just about every thai chicken soup recipe out there
Adapted from ... a hodgepodge of just about every thai chicken soup recipe out there
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