One of the top signature dishes in the cuisine of Thailand is the delicious Thai coconut soup. You don’t have to go to Thai restaurants anymore to enjoy it. Try out this recipe, it’s just as good as the traditional version.
Ingredients:
You will need 4 cups of chicken stock, 1 lb boneless skinless chicken breasts, 4 minced garlic cloves, 1 cup sliced shiitake mushrooms, 1 sliced red bell pepper, 1 large peeled and shredded carrot, 1 teaspoon lime zest, 2-inch piece of chopped fresh ginger, 1 teaspoon fish sauce, 1 bunch sliced scallions, 2 tablespoons cooking fat, 1 can full-fat coconut milk, 1 seeded and minced jalapeno, salt, pepper, fresh minced cilantro or basil.
Instructions:
Add the cooking fat in a pan and cook the scallions, ginger, and garlic in it for 5 minutes. Then, include the red bell peppers, carrot, mushrooms, and jalapeno peppers. Continue cooking for 3 to 4 minutes. Pour the chicken stock, coconut milk, chicken and fish sauce. Wait for the Thai coconut soup to start boiling, then lower the heat. Let it simmer for 15 to 20 minutes.
When it’s done you should take away the chicken out of the pot, and separate it into small pieces. Put it back in the soup. Finish off by adding the fresh herbs, lime zest, salt, and pepper.
