Thai Coconut Chicken Soup

Name: Thai Coconut Chicken Soup
Cook time: 40 min
Total time: 40 min
Ingredients: 2 12 oz coconut milk (cans); 2 cups chicken broth; 2 tbsps fish sauce (thai); 2 tbsps brown sugar; 2 tbsps peanut butter; 1/2 " 1 - 1 1/2 lbs chicken breast (, sliced into cubes); 1 red pepper (, sliced); 1 1/2 tbsps ginger (fresh minced); 1 cup peas and carrots (frozen and); 1 tbsp lime juice; 1 cup white rice (, cooked); salt and pepper (and); mushroom (1 cup sliced)

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Thai Coconut Chicken Soup

Thai Coconut Chicken Soup Recipe by Raymond Selzer

Cook Time40

Total Time40

Course: Main Course

Cuisine: thai

Servings: serving

Ingredients

2 12 oz coconut milk cans
2 cups chicken broth
2 tbsps fish sauce thai
2 tbsps brown sugar
2 tbsps peanut butter
1/2 " 1 - 1 1/2 lbs chicken breast , sliced into cubes
1 red pepper , sliced
1 1/2 tbsps ginger fresh minced
1 cup peas and carrots frozen and
1 tbsp lime juice
1 cup white rice , cooked
salt and pepper and
mushroom 1 cup sliced

Instructions

Add the chicken breast to a large oiled pan, season with salt and pepper and cook til browned slightly, remove from pan and set aside
In a large soup pot add curry paste, coconut milk, chicken stock, fish sauce, brown sugar, and peanut butter. Stir to combine and bring to a boil, then reduce to simmer.
Add chicken, vegetables and ginger. Stir to combine, cover and let simmer for 30 minutes.
Stir in lemon juice just before serving and server with rice on the side. Optionally garnish with cilantro.