Thai Chicken Coconut Soup
Introduction
This sweet and spicy soup is a staple of Thai takeout. Chef Meg recreated it for a fraction of the cost and sodium!
Ingredients
12 oz. chicken breast, boneless, skinless, fat removed
1 c coconut milk
1 1/2 c chicken stock or broth, low sodium
5 slices ginger, fresh, peeled
1 c white mushrooms, quartered
1 t Thai chili paste
4 green onions, sliced, (green part reserved for garnish)
1 lemon
1 T basil, shredded
pinch white pepper
1 c coconut milk
1 1/2 c chicken stock or broth, low sodium
5 slices ginger, fresh, peeled
1 c white mushrooms, quartered
1 t Thai chili paste
4 green onions, sliced, (green part reserved for garnish)
1 lemon
1 T basil, shredded
pinch white pepper
Directions
Place the chicken breasts in a small saucepan. Cover completely with cold water and place over moderate heat. Bring water to 180 degrees, just before the water starts to bubble. Poach chicken for 15 minutes or until cooked to 165 degrees.
While chicken is poaching, place coconut milk, stock, ginger, mushrooms, and white part of green onion into a saucepan over moderate heat. Bring to a simmer. Add chili paste and simmer for 10 minutes. Once chicken is cooked and cooled slightly, cut into 1 inch cubes. Add to soup.
Finish soup with basil, pepper, and lemon juice to taste. Garnish with chopped green onion.
While chicken is poaching, place coconut milk, stock, ginger, mushrooms, and white part of green onion into a saucepan over moderate heat. Bring to a simmer. Add chili paste and simmer for 10 minutes. Once chicken is cooked and cooled slightly, cut into 1 inch cubes. Add to soup.
Finish soup with basil, pepper, and lemon juice to taste. Garnish with chopped green onion.
Number of Servings: 4
