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Thai inspired Coconut Soup
Gluten Free, Vegetarian |
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3 cups chicken Stock (from my recipe or canned free range chicken)
1 cup coconut milk
1 Tbls. coconut oil
1/2 tsp. celtic sea salt, to taste
1 tsp. fish sauce, can be optional, OR soy sauce
1 Tbls. pure cane sugar or palm sugar
1 tsp. ginger or 2 Tbls. fresh ginger
1 tsp. thai red curry paste
cilantro, for garnish
1/4 cup fresh organic mushrooms
1/4 cup red bell pepper, sliced thin
1 1/2 cups partially cooked chicken or shrimp
1/2 lime, squeezed - remove seeds as they are bitter
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Mix together the chicken stock, coconut milk, coconut oil, Sea Salt, Fish Sauce or Soy Sauce, cane sugar, ginger, Red Curry Paste over medium high heat until boiling and reduce heat to low and add the mushrooms, chicken or shrimp, red bell pepper, and the lime and simmer for about 10-20 minutes. Make sure the chicken or shrimp is cooked through.
Garnish with cilantro and scallions!
Serve immediately and enjoy!
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Preparation Time: 25-30mins |
Serves: 4- 1 Cup |
| Recipe Origin: United States |
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Submitted by: |
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Lisa La Barre
California
United States |
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| This recipe has been viewed 4296 times. |
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