If you haven't figured it out yet, I'm a bit of a picky eater. This also applies to soups. I don't care for chunky soups unless it's chili. (Is chili considered a soup?) I love tomato soup, but I won't eat soup with chunks of tomato in it... heh. I know, it's strange. I had never had Thai food until my college years, and even then it wasn't high on my radar. Those were also the ramen noodle years where I could barely boil water and spent my money on horses and art supplies instead of quality ingredients or meals out.
The first few times I went to a Thai restaurant, I stuck with fried rice because it was safe and I knew I liked it. Then, I summoned up the courage to try Pad Thai and I was hooked! I loved the flavor combinations with the peanut sauce and fish sauce, and slowly I began to branch out and try more of this delicious food. I first had a coconut soup similar to the soup below about two years ago. I had always hated coconut, but the flavor is very mild and it adds more of a creamyness to the dish instead of a crazy coconut flavor. Even if you don't like coconut, consider giving this a try!
This time I also used the Thai Kitchen Lite brand of coconut milk to save on the calories. Read your labels and looks for the can with the least ingredients! I didn't notice any difference in taste or texture! I do keep 3-4 cans of coconut milk on hand, because it's also a great dairy substitute. Even if you didn't add any protein, this soup would still be delicious. Plus, the added ginger is a great herb for fighting colds! Perfect for this dreary winter.
If you don't have lemongrass, just stick with the ginger. I love the flavor lemongrass adds, but it's still good without it!
Thai Chicken Coconut Soup
What Do I Need?
- 1 can coconut milk (Either full fat or reduced fat)
- 3 cups Chicken Broth or Bone Broth
- 2 chicken breasts, cubed (Can increase if you want a more hearty soup)
- 1 container Baby Bella mushrooms (I bought the presliced ones because they were on sale! Roughly a cup)
- 1 TBSP Ginger
- 1 TBSP Lemongrass
- 2 TBSP Lime Juice
- 1 TBSP Fish Sauce or Anchovy paste (I used the anchovy paste this round)
- 2 TBSP garlic, minced
- Optional: Hot sauce to taste (I added about a TSP to mine! Read your labels if you're on a Whole 30 and check for sugar!)
- scallions, to garnish
- salt to taste
What Do I Do?
- In a large sauce pan, add the coconut milk, chicken broth, ginger, lemongrass, lime juice, fish sauce/anchovy paste, and garlic.
- Bring to a boil.
- Once the soup is boiling, add the mushrooms and chicken and lower the heat to low.
- The chicken will take roughly 10 minutes to cook.
- Add salt to taste, and top each bowl with a handfl of green scallions!
Side Notes: If I don't have fresh herbs available, Publix has squeeze tubes of fresh herbs in the produce section. I often keep a supply of ginger, lemongrass, basil, and cilantro squeeze tubes in the fridge for emergencies!)
Sometimes, when you open up your can of coconut milk, the top half will appear solid. That's normal! Just take a spoon and scrape it all in! It melts easily.