Thai Chicken Coconut Soup
|January 8, 2014||Posted by Julz under 30 Minute Meals, Asian Influence, Chicken, Soup, Uncategorized|
Food Trend: Soup Soup Soup. All food magazine, blog and Instagram feeds are filled with warm, hearty, comforting soups.
Inspiration: I never need a reason to make soup, but with a Polar Vortex sweeping through New York, there was only one thought of my mind for dinner. Chicken Soup, but, with a twist.
Adaptation: I recently cooked a 3-course Thai meal for my friends over the Holidays (post to come)) and the aftermath has left my kitchen and cabinets full of Thai ingredients. Lemongrass, Kaffir Lime, Coconut Milk, Palm Sugar and more! So a Thai inspired soup was at the tip of my fingertips – but in the following recipe, I’ve suggested substitutions that you can find at any market, so you too can enjoy this warm, sweet, and healthy soup.
Prep Photos & Tips
The fragrance that builds from sauteing ginger, garlic, & scallion is heavenly. By adding shredded carrots first, by the time your soup is ready, they will melt in your mouth. Plus the small pieces that disintegrate will give the sweet a natural sweetener.
This is a Kaffir Lime Leaf. You don’t actually eat them, like bay leaves, they are used for flavoring foods only. The trick is to tear and break the leafs at the stem so then can release the most flavor. Make sure you do it with your hand and then smell your hands after!
A simple soup can become hearty by adding lots of veggies! I chose baby corn and shitake mushrooms. While I always suggested using any left over produce in the fridge, sometimes buying produce that matches your cuisine is that much better!
Since this was a dinner soup, I used my large bowls and garnished with fresh cilantro and lime. Enjoy!