Thai Coconut Soup

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, thai coconut soup. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Thai Coconut Soup is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Thai Coconut Soup is something that I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can have thai coconut soup using 13 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Thai Coconut Soup:
  1. Prepare 2 Stalks lemon grass
  2. Prepare 6 Coin size slices fresh ginger , unpeeled
  3. Get 4 clove garlic, unpeeled
  4. Get 2 Fresh chile (Serrano or jalapeño)
  5. Prepare 24 oz Low fat chicken broth
  6. Prepare 3⁄4 cup Light coconut milk
  7. Get 3 tbsp Corn starch
  8. Get 3 tbsp Lime juice
  9. Take 2 tsp Fish sauce (or soy)
  10. Make ready 2 Scallions to slice for toppings
  11. Get 1⁄4 cup Cilantro for toppings
  12. Get 8 oz Chicken (I large chicken Breast)
  13. Make ready 8 small to medium shiitake mushrooms sliced thin (stems removed)
Steps to make Thai Coconut Soup:
  1. 1) trim lemon grass of root ends and outer leaves. Cut into 2 inch lengths. Smash each piece with flat of knife. Crush ginger and garlic (don't peel) with knife too. Trim stems from chiles, cut in half lengthwise and smash. (If you like spicy heat leave seeds).
  2. Place crushed lemongrass, garlic, ginger and chilies in a wide pan and pour in broth. Bring to a simmer.
  3. Add chicken breasts to broth. Cover and simmer gently over low heat until chicken is cooked. (10-12 mins). With tongs transfer chicken to board. Cut chicken into thin strips or shred with fork before adding back into the soup.
  4. Bring broth to a boil and boil for five minutes to intensify flavors. Strain broth into saucepan, press on solids to extract juices, stir in coconut milk and heat through medium heat.
  5. Stir together cornstarch, 2 tablespoons lime juice and 1 teaspoon fish sauce in small bowl. Add to the soup and cook stirring until simmering and slightly thickened. (2-3 minutes).
  6. Add chicken and mushrooms. Season with more lime or fish sauce to taste. Serve with toppings of cilantro and green onions.

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