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Wednesday, July 4, 2012

Spicy Thai Coconut Chicken Soup

I know, it's summer and no one wants to eat soup. But I just found this recipe from Cooking Light in a pile and had to share. It's a great way to use leftover chicken - either grilled or roasted - just make sure to shred not dice. I made this a few times over the winter and it was delicious. Kel and Chad loved it and I promised long ago that I'd share. So here it is:

2 tsp canola oil
1 cup sliced mushrooms
4 tsp minced ginger
4 garlic cloves, minced
1 stalk lemongrass, halved lengthwise.
2 tsp garlic chili sauce (Sriracha)
3 cups chicken stock
1 1/4 coconut milk
4 tsp fish sasuce
1 TB sugar
2 cups shredded cooked chicken 
1/2 cup green onion
1/4 cup lightly chopped cilantro
2 TB lime juice

1. Heat a pot to medium and add oil. Add mushrooms and following ingredients through the lemongrass. Cook for about 3 minutes.

2. Add chili and cook for a minute. Add chicken stock, coconut milk, fish sauce and sugar and bring to a simmer. Reduce heat to low and simmer for about 10 minutes.

3. Add the chicken. Discard the lemongrass.

4. Serve and top with cilantro, green onion and lime juice. Print Friendly and PDF

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