Description
This spicy Thai coconut chicken soup can be made any time of the year and used in so many different ways!
Ingredients
Units
Scale
- 1/2 lb chicken breast, cut into bite-sized pieces
- 1 tablespoon of butter
- 1 tablespoon olive oil
- 4 cloves of fresh garlic, minced
- 1 small white onion diced
- 3 tablespoons of fresh ginger root, peeled and grated
- 1 tablespoon lemon zest
- 2 tablespoons red curry paste
- 2 cups chicken broth
- 1 tablespoon fish sauce
- 1 14oz can of full fat coconut milk
- 1 scallion sliced, whites and greens separated
- 8oz fresh shiitake mushrooms, sliced
- salt and pepper to taste
- Fresh lime wedges and chopped cilantro for garnish
Instructions
- Set your dutch oven over medium heat on the stove. Add in your butter and allow it time to melt.
- While your dutch oven is heating up and your butter is melting salt and pepper your chicken breast on each side.
- When your butter is melted add your chicken breast and brown it on each side. This will take about 5 minutes. This does not have to be fully cooked through yet.
- Once browned remove your chicken and set it aside. Add your olive oil to the dutch oven and saute your onions, grated ginger, and garlic until the onions are transparent.
- Once your onions are transparent you are going to add in your chicken broth, fish sauce, red curry paste, lemon zest, scallion, shiitake mushrooms, and coconut milk.
- Allow this to come to a simmer and then add your chicken breast back in. Cover and simmer for about 20 minutes stirring occasionally.
- After 20 minutes remove your chicken breast and shred it with two forks. Once shredded add your chicken breast back to the soup.
- Serve this in a bowl topped with scallions, fresh cilantro, chili oil, and a lime wedge.
- Prep Time: 10 mintues
- Cook Time: 30 minutes