Chicken Coconut Lime Soup
THIS SOUP IS SO GOOOOOOD! Who craves Thai coconut soup as often as I do? I created this recipe out of necessity. I started to order in this soup from my local Thai place wayyyy to often - which unfortunately quickly racked up to an alert with Mint.com. This soup is creamy, tangy and has the perfect amount of spice. Next time you're craving Thai, check out this recipe and let me know what you think!
Serves 4-6 with leftovers
2 TBS olive oil
1 sweet onion, thinly sliced
2 garlic cloves, minced
2 TBS ginger paste
1 or 2 jalapeños, de-ribbed/de-seeded, cut lengthwise and sliced
3 TBS green curry paste
1 TBS brown sugar
3 cups sliced mushrooms (about 12 large button mushrooms)
1.5 lbs skinless, boneless chicken thighs or breasts, cut into 1-inch cubes
4 cups chicken or veggie stock
Juice of 2-4 limes, depending on how limey you like things
15 oz can coconut milk
Salt to taste
Chopped cilantro and red pepper flakes for serving
Heat oil in a heavy bottom pot with lid over medium heat. Once hot add garlic, onion, ginger and jalapeño and sauté until soft. Once softened add green curry paste and stir well. Then add brown sugar and stir well again. Then add mushrooms and sauté for a few. Remove the concoction from the pot and set aside. Do not wipe down pot. Spray pot with cooking spray. Add the chicken and a little salt and cook until the outside is cooked - but not browned. Don’t worry, we will finish cooking it later.
Remove the chicken from the pot and set aside. Add the mushroom onion curry mix back to the pot. Add the stock and bring to a simmer, then reduce heat and stir in lime juice and coconut milk. Add the chicken back to the pot. As a note, only add the chicken and do not add residual juices or else you will get greasy soup. Make sure pot is on low heat. Cover and let sit for 10 minutes to allow chicken to finish cooking. Cut into a piece of chicken to make sure it isn’t pink. Taste, season with salt as necessary. Serve topped with cilantro and red pepper flakes.