Kinda Thai Chicken Soup
From keni 13 years ago
- 30min to make
- Serves 2(as main course)
This Thai inspired creamy chicken soup makes a great lunch. The smooth coconut milk make a great base for the crisper textures of the veggies and almonds.
Ingredients
- about 1lb cooked chicken, shredded or cubed(I like shredded, for the texture :) shopping list
- about 1T peanut oil shopping list
- 1 cup broccoli slaw shopping list
- 2 cloves garlic, minced shopping list
- 2 green onions, chopped shopping list
- 1 hot chili pepper, diced and seeded, if desired shopping list
- 1 can coconut milk shopping list
- 1-3T honey shopping list
- 2 limes, juice from both and zest from 1 shopping list
- 2 cups chicken stock shopping list
- 1T fish sauce shopping list
- 1t lemongrass or 2t Thai seasoning which includes lemongrass shopping list
- 1/2t ground coriander shopping list
- 1/2 cup slivered almonds shopping list
- fresh cilantro for serving shopping list
- kosher or sea salt and fresh ground black pepper shopping list
How to make it
- In medium saucepan, over medium heat, saute garlic, onion and broccoli slaw in peanut oil for about 3 minutes. If you want your veggies softer, lower heat and cook until desired consistency. I wanted them a bit crisp, still.
- Add all remaining ingredients, bring to a boil, then reduce heat to medium low and heat through, stirring often.
- Garnish with cilantro and slivered almonds or sesame seeds, if desired.
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