Thai Chicken Soup
Serves 6-8
1 can (14 ounces) regular coconut milk
1 can (14 ounces) lite coconut milk
*It’s important to get lite, rather than 2 regular cans of coconut milk, as this is what will give it it’s soupy consistency
½ cup creamy peanut butter
4 ounces red curry paste
2 tablespoons fish sauce
5 tablespoons soy sauce
2 tablespoons brown sugar
4-5 cloves garlic, minced
1 tablespoons ginger, minced
½ teaspoon red pepper flakes
3 cups chicken broth
1 yellow onion, diced
1½ cups carrots, sliced in half and then in halfmoons sliced at a diagonal
1 red bell pepper, diced
8 ounces mushrooms, stems removed and diced
1 pound chicken breasts
Salt, to taste
2 tablespoons lime juice (about 1 lime)
For Garnish:
Peanuts, coarsely chopped
Cilantro, coarsely chopped
Lime juice
In a large pot, whisk the coconut milks, peanut butter, curry paste, fish sauce, soy sauce, brown sugar, garlic, ginger, red pepper flakes, and chicken broth together.
Add in onions, carrots, bell peppers, mushroom, chicken, and salt. Stir all the ingredients until well blended.
Add the lid to the pot, turn the stove to medium-low heat, and let it simmer for 3 hours. Stir occasionally.
Remove chicken and shred it before returning the shredded chicken to the pot.
Taste and adjust seasoning to your preference.
Before serving, stir in the lime juice and give the soup a good stir.
Serve with peanuts, cilantro, and extra lime juice.