Thai Coconut Soup

Our time spent living in Southeast Asia increased our family’s love of many types of Asian food.  Thai food is among those.  The traditional soup Tom Kha Gai has so many lovely layers of flavor. This classic chicken and coconut soup gets its flavor from quintessential Thai ingredients: coconut milk, fresh ginger, lime juice, fish sauce, red pepper, basil, and cilantro. I omit the fish sauce in the recipe that has developed in our kitchen over time. Shrimp is a good substitute for chicken.

Thai Coconut Soup

3 cups chicken broth

2 Tablespoons fresh lime juice

4 thin slices fresh ginger

1-2 cups chopped or sliced cooked chicken breast or thighs

1 cup unsweetened coconut milk

1/8 teaspoon red pepper flakes, or more to taste

4 ounces snow peas (optional, but very good)

1/2 cup shredded carrots

1/4 cup chopped fresh cilantro

2 Tablespoons chopped fresh basil

Cooked rice

Bring broth, lime juice,and ginger to boil in large saucepan.  Simmer for several minutes before adding chicken, coconut milk, and red pepper flakes. Return to simmer and cook until chicken is heated through.  Add snow peas and carrots and cook only 1 minute. Stir in cilantro and basil. Serve in soup bowls with cooked rice.

 

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