Published October 2024 in "Greet HWY 68 Loop Magazine
My dear friend was under the weather and needed a little nourishment, so I made her a very healthy dose of my Ginger Coconut Chicken Soup, this is just what she needed. I love this Thai inspired soup, eat as a starter or main course. So flavorful and delicious. Feel free to up the spices for the taste profile you love. Enjoy!
Serving size 6-8
Ingredients:
4 chicken breast, rinsed & pounded equally in size
6 cups chicken broth
1 can 13.66oz unsweetened lite or regular coconut milk
2-3 TBSP Fresh minced Ginger
1-2 tsp Ground Turmeric
1/4 cup Less Sodium Soy Sauce
1 -2 tsp premium Fish Sauce
1-2 tsp Lime Juice
2 medium carrots, cut equally in small square pieces
1 TBSP Minced Garlic
1-2 tsp Chili Garlic Sauce
2 Stalks of Green Onions, Cut small pieces & more for garnish
Garnish with Green Onions, Fresh Mint & Basil
Optional: Sriracha sauce, to taste
Optional: Brown rice, 1 cup, follow direction on package, I use chicken stock instead of water to enhance flavor
Directions:
In a large pot add the chicken broth , keep cool, add your pounded out chicken breast to broth, set temperature on medium high heat, once the broth with chicken breast starts to boil cover with a lid and cook for 10 minutes.
Remove chicken breast from broth, when cool enough hand shred, set aside.
Keep chicken broth add the carrots.
Turn down heat to low, add can of coconut milk stir well.
Add Ginger, turmeric, soy & fish sauce,lime juice,chili garlic sauce stir well.
Add in cut green onions,simmer & let flavors marry, for at least 20 minutes.
Add shredded chicken & precooked brown rice.
Let simmer until carrots are tender and now your ready to serve.
Fill bowls, add garnish with fresh mint, basil, green onions & a few drops of sriracha for extra kick. Enjoy!
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