1 can full-fat (14 oz.) coconut milk
14 oz. reduced-sodium chicken broth or homemade stock
6 fresh slices ginger (1" in size)
1 stalk fresh lemongrass, cut in 1-in. pieces
1 pound skinless chicken breasts or thighs, cut into 1-in. chunks
1 cup sliced mushrooms (baby bellas are good)
1 tablespoon fresh lime juice
1 tablespoon Thai or Vietnamese fish sauce
1 teaspoon sugar, sucanat or coconut palm sugar
1 teaspoon Thai chili paste
1/4 cup fresh basil leaves
1/4 cup fresh cilantro
In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with basil and cilantro.
Short on time? Try this super quick version!
Quick Thai Coconut Curry Soup – Mince 2 small shallots in coconut oil, then add 2 Tbsp. green curry paste, 1 red bell pepper cut into small strips and then add 2 cans light coconut milk, ¼ cup stock, add leftover cooked chicken and top with chopped cilantro, mint, squeeze of lime juice and bean sprouts, diced scallions.
Cindy Santa Ana