Copycat Thai Chicken Coconut Soup |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 23 |
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I was craving a warm, spicy Thai-style coconut soup today to nurse a cold, but didn't have many of the ingredients for a more traditional preparation (lemon grass? fish sauce? kaffir lime leaves?) so I made up this version using ingredients more common in a well-stocked Western kitchen. Read more . My respects to real Thai cooking but this hodgepodge version turned out remarkably good and tastes quite similar to restaurant Thai soup. Plus it's mad easy. So why not? =) Ingredients:
1 cup chopped onion |
1 chicken breast, diced |
1 teaspoon oil for sauteing |
mixed veggies of your liking (i used daikon radish, carrot, mushrooms, and peas...) |
3 cups chicken broth or 3 boullion cubes+3 cups water |
1/3 cup coconut milk |
1/2 teaspoon lemon pepper |
1/2 teaspoon ground ginger |
3 teaspoons lime juice |
2 teaspoon chili paste |
salt to taste |
Directions:
1. Heat the teaspoon of oil in a pot. Lightly saute the onion, diced chicken, lemon pepper, and ground ginger until the onion is tender and chicken is almost cooked. (Sauteing spices helps heighten their aroma.)
2. Pour all of the other ingredients into the pot and stir well to mix.
3. Simmer 20 minutes. Adjust seasonings to taste (I didn't exactly measure when I threw this together haphazardly, but with a bit of intuition and experimentation, the taste will come out just the way you like it.)
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