Thai food is one of my favorite ethnic cuisines. My husband and I went to a Thai restaurant for dinner the other night and had this soup as part of our meal. It was so delicious! I remembered I found this recipe online last year and made it for a New Year’s Eve party. Everyone loved it! So, I had to share my version of this simple recipe! I adapted it to use more common ingredients. It can be challenging, living in rural Maine, to find a good ethnic grocery store… It may not taste exactly like the Thai restaurant version, but it is still really good.
Thai food has so many great flavors – spicy hot, sweet and spicy, lemon or lime, fruity, nutty, savory – and sometimes that’s all in one dish! My husband likes it too, because many of the dishes are naturally gluten-free, so no alterations are necessary.
I hope you enjoy this soup – let me know in my comment section!
As with any recipe, especially soup, you can alter the amounts of spices to your taste preference. Don’t be afraid to experiment – do it gradually and you may create a great new dish!
3 cups chicken broth
1 (14 oz.) can coconut milk
1/3 cup finely grated fresh ginger
1 cup bite-size pieces of boneless, cooked chicken
½ cup sliced white mushrooms
1½ tablespoons lime juice
2 tablespoons brown sugar
1 tablespoon Thai fish sauce
¼ teaspoon crushed red pepper flakes
¼ teaspoon minced fresh garlic
½ cup chopped fresh cilantro
Combine chicken broth, coconut milk and ginger in a large saucepan. Bring to a boil and stir for 1 minute. Add chicken meat and stir for 1 minute. Add mushrooms, lime juice, sugar, fish sauce, red pepper flakes and garlic and stir for 1 minute. Pour into individual soup bowls and top each with fresh cilantro. Makes 4-5 servings.