It's so easy. I've tripled it so you can feed a family of 6, and maybe have a little left for the next day. My crew are hearty eaters, so I have to make enough to feed the peeps.
I hope you enjoy it!
~ashley
Thai Coconut Soup
3 cans (14 oz) coconut milk
3 cans (14 oz) or 6 cups chicken broth (I use bouillon cubes & water)
18 quarter-size slices fresh ginger
3 stalks fresh lemongrass, cut in 1-inch pieces (I used lemongrass paste & it was fine)
3 pounds chicken cut into 1-inch pieces (optional)
3 cup sliced mushrooms (I forgot these, so if you don't like them, leave them out.)
3 tablespoons fresh lime juice
3 tablespoons Thai or Vietnamese fish sauce (nuoc mam or nam pla)
3 teaspoons sugar
3 teaspoons Thai chili paste (I made mine heaping, but I like spicy things.)
fresh basil & cilantro to garnish
- In a saucepan, combine coconut milk, broth, ginger, and lemongrass. Bring to a boil over high heat.
- Add chicken, mushrooms, lime juice, fish sauce, sugar & chili paste. Reduce heat a cook slowly until chicken is firm and opaque. DO NOT BOIL chicken.
