RandiW Posted January 11, 2018 Share Posted January 11, 2018 Last night I played around with some recipes I found online and whipped together my own compliant Thai Coconut chicken Soup. So good and fast and easy (and had leftovers), figured I'd share. My partner isn't doing W30, so I put some rice noodles in his bowl first and just ladled soup over it to soften them. 1 red pepper, cut into strips 1 container mushrooms, sliced 1 onion sliced into half moons (could also add shredded carrots, snap peas in too for more veg and would be good) 6 cups broth 1.5 cans coconut milk 2 tbsp grated ginger 2-4 split lemongrass stalks .25 cup compliant fish sauce 3 tsp (or more/less to your taste) compliant thai red curry paste 1-2 limes of lime juice 2-4 chix breasts cut into cubes (we used 4 split breasts) - but can use shrimp too. 3 scallions, sliced Lightly saute pepper, mushrooms and onions in a tbsp or so of EVOO/coconut oil over medium heat. When they've softened a bit but aren't limp, Add in broth, coconut milk, grated ginger, lemongrass, and fish sauce. Let cook together a few minutes, then add curry paste. Bring to boil and then return to a simmer for about 10 minutes. If using chicken, add in chicken chunks and cook for another 5-10 to cook through, then juice 1 lime into the soup. Taste, add salt or more curry paste if desired. Ladle into bowls (avoiding lemongrass - I leave it in the pot to continue to flavor soup for leftovers, but you could pull it out when you're ready to serve) and top with scallions - I put another bowl of cut limes on the table. So easy! Link to comment Share on other sites More sharing options...
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