File:Thai style chkn soup.jpg

Prep Time: 30 minutes

Cook Time: 20 minutes

Yields: 8 servings

Description Edit

Heat up your kitchen (and tastebuds) with this mildly spicy soup! The combined flavors of cilantro, chile peppers and lime are sure to have your tastebuds dancing!

Ingredients Edit

  • 1 tablespoon grapeseed oil
  • 3 shallots, chopped
  • 2 tablespoons chopped cilantro
  • 4 cups chicken stock
  • 2 (14 ounce) cans coconut milk
  • 1 tablespoon agave nectar
  • 1 (8 ounce) package crimini mushrooms, sliced
  • 1 head broccoli, cut into florets
  • 1 pound thinly sliced chicken breast meat
  • 2 teaspoons red curry paste
  • 3 tablespoons lime juice
  • 3 tablespoons fish sauce
  • 1/2 cup chopped fresh cilantro
  • 2 serrano chile peppers, thinly sliced
  • 1/4 cup chopped green onions
  • 8 lime wedges

Directions Edit

1. Heat the grapeseed oil in a large saucepan over medium heat.

2. Stir in the shallots and 2 tablespoons chopped cilantro. Cook for 4 minutes, or until shallots have softened and turned translucent.

3. Pour in the chicken stock, coconut milk, and agave nectar; bring to a simmer over medium-high heat. Once the broth reaches a simmer, strain through a mesh strainer into a clean saucepan; discard the shallot and cilantro.

4. Return the broth to a simmer; stir in the mushrooms and broccoli and cook until the broccoli becomes tender (about 4 minutes). Add the chicken and cook until no longer pink, stirring constantly.

5. Stir the curry paste, lime juice, and fish sauce in a small bowl to dissolve the curry paste; mix into the simmering soup.

6. Ladle the soup into bowls and sprinkle with 1/2 cup cilantro, serrano peppers, green onions, and lime wedges to serve.

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