Coconut Lime Thai Chicken Soup


I love Thai food, and Coconut soup by far is my favorite dish.
But I never tried to make it from scratch..
After my friend Amy posted this recipe on Facebook I only had this soup on the brain.
This recipe resulted in enough for 4 bowls, I added red pepper flakes and mushrooms for color.
The mushrooms came out of a can and I won’t repeat that ever, so if you can find fresh Asian mushrooms?
The juice of the lime gives it that tangy taste and the turmeric colors it a pretty yellow.
Store it in a good container for no more than 3 days, that is *if* you have left-overs.

Ingredients
3/4 pound boneless, skinless chicken meat
3 tablespoons vegetable oil
2 (14 ounce) cans coconut milk
2 cups water
2 tablespoons minced fresh ginger root
4 tablespoons fish sauce
1/4 cup fresh lime juice
1/4 teaspoon cayenne pepper
1/2 teaspoon ground turmeric

Cut chicken into thin strips and saute in oil for to 2 to 3 minutes until the chicken turns white.
In a pot, bring coconut milk and water to a boil. Reduce heat.
Add ginger, fish sauce, lime juice, cayenne powder and turmeric.
Simmer until the chicken is done, 10 to 15 minutes.

20110702-012649.jpg

enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 656 other followers

%d bloggers like this: