Coconut Soup
Broths • Thai
Description
Use fresh ginger to ensure that juice is released when cutting. The size of the root should be medium; otherwise, the strong aroma will overpower all other flavors of the dish.
Ingredients
- Coconut Milk 15 fl oz
- Chicken Broth 15 fl oz
- Pickled Chanterelles 8 pieces
- Skin-On Chicken Breasts 2 pieces
- Carrot 1 piece
- Ginger 1 piece
- Mild Chili Spice 1 piece
- Fish Oil 1 tablespoon
- Sugar 5 teaspoons
- Ground Black Pepper to taste
- Lemongrass 4 stalks
- Paprika a pinch
Step-by-Step Guide
Step 1
Pour the coconut milk and chicken broth into a pot, bring to a boil, and add the sliced carrot and roughly chopped ginger. Also add the chili pepper and the previously crushed lemongrass (if desired). Cook for 10 minutes.
Step 2
Slice the champignon mushrooms and the chicken fillet (you can substitute shrimp or any other seafood if desired) and add them to the boiling soup. Cook for 8 minutes.
Step 3
Add a tablespoon of fish sauce to the soup, add sugar and the remaining spices, and cook for another 3 minutes, stirring constantly.
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