Thai Coconut Chicken Rice Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 cups of low sodium chicken broth (32 ounces)
2 cans lite unsweetened coconut milk (28 ounces)
1 cup shredded carrots (matchstick-thin strips)
1 cup mushrooms (cremini, shiitake, or oyster) thinly sliced
1 red bell pepper, cored, thinly sliced
1 tbsp olive oil
1 1/2 to 2 cups cooked white or brown rice
2 cups shredded cooked chicken
1 tbsp of each: Cilantro, Ginger, and Lemongrass Stir-In Paste (Gourmet Garden- available at most grocery stores)
2 tbsp lime juice plus extra for serving
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Directions: |
Directions:1. Heat the olive oil in a 4-quart saucepan over medium-high heat. Add the carrot and pepper and cook for 5 minutes or until tender-crisp, stirring occasionally. Stir in the mushrooms.
2. Add the broth to the saucepan along with the ginger, lemongrass, and cilantro stir-in pastes, and heat to a boil. Reduce the heat to medium-low. Stir in the chicken and cook for 5 minutes or until the chicken is hot, stirring occasionally.
3. Stir in the coconut milk and cook until the mixture is hot and bubbling. Stir in the amount of cooked rice desired. Stir in the lime juice just before serving. Makes 5-6 servings |
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Number Of
Servings:5-6 |
Preparation
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Preparation
Time:35 |
Personal
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Personal
Notes: This recipe has a very interesting story. There's a Thai restaurant in Mechanicsville, VA called Pad Thai, and they have the best Tom Kha Gai (Chicken Coconut Soup). We both loved it, so much so that when either one of us was sick that was the soup we always wanted. Leigh always liked to pour the soup from the to go container on a bed of cooked rice and eat it that way. Forget chicken noodle soup... Tom Kha Gai has super healing powers! Well, we wanted to find a similar recipe we could make, so that when one of us was feeling under the weather, we could just make it at home. Our first time making Thai Chicken Coconut Rice Soup was by following a recipe on the back of a carton of Swanson Thai Ginger Flavor Infused Broth. Well guess what?! Suddenly we couldn't find that flavor infused broth at the store anymore, and that ginger broth was the bomb. I'd drink it straight up, steaming hot in a mug. So that led us to the challenge of coming up with the right seasonings to put in plain chicken broth to imitate Swanson's ginger broth. We found the solution in stir-in pastes from the grocery store. Stuff rocks! We now use the pastes in a lot of our cooking. Our recipe is adapted from Campbell's Kitchen, Thai Chicken and Vegetable Soup. We guarantee that if you have even the slightest affinity for Thai cuisine, this soup recipe will surely become a family favorite... in sickness and in health.
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