Thai Coconut Soup

Name: Thai Coconut Soup
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 59 milliliters torn fresh Thai basil or regular basil leaves; 383 grams can coconut milk; 907 grams carton Progresso® chicken broth (4 cups); 1 teaspoon fish sauce; 59 milliliters coarsely chopped fresh cilantro; 237 milliliters sliced fresh mushrooms; 1 clove garlic, grated; 1 teaspoon grated gingerroot; 59 milliliters chopped green onions (4 medium); 59 milliliters fresh lime juice; 1 strip (2 inch) lime peel (use vegetable peeler to remove from lime); 454 grams boneless skinless chicken breasts

Thai Coconut Soup might be just the main course you are searching for. One serving contains 375 calories, 28g of protein, and 26g of fat. This recipe serves 4. This recipe covers 23% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and primal diet. This recipe is typical of Asian cuisine. It will be a hit at your Autumn event. If you have regular basil leaves, lime juice, carton chicken broth, and a few other ingredients on hand, you can make it. To use up the gingerroot you could follow this main course with the Gingerbread Cookie Bites (gluten-free Recipe*) as a dessert. From preparation to the plate, this recipe takes around 55 minutes.

Instructions

In 12-inch skillet, heat chicken and broth to boiling. Cook over medium heat about 20 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).

Ingredients you will need

Whole Chicken

Broth

Juice

Equipment you will use

Frying Pan

Remove chicken from broth to plate. Measure out 2 cups broth; place in 3-quart saucepan. (If more liquid is needed, add water.)

Ingredients you will need

Whole Chicken

Broth

Water

Equipment you will use

Sauce Pan

Use 2 forks to shred chicken.

Ingredients you will need

Whole Chicken

Add to broth in saucepan.

Ingredients you will need

Broth

Equipment you will use

Sauce Pan

Add coconut milk, mushrooms, lime peel, lime juice, gingerroot, fish sauce and garlic.

Ingredients you will need

Coconut Milk

Fish Sauce

Ginger

Lime Juice

Lime Peel

Mushrooms

Garlic

Heat to boiling. Cook over medium heat until mushrooms are tender, 15 to 20 minutes.

Ingredients you will need

Mushrooms

Remove soup from heat. Stir in basil, cilantro and green onions.

Ingredients you will need

Green Onions

Cilantro

Basil

Soup

Garnish each serving with red pepper.

Ingredients you will need

Red Pepper

Equipment

Frying Pan

Sauce Pan

Ingredients

Servings:

59milliliters

torn fresh Thai basil or regular basil leaves 383grams

can coconut milk 907grams

carton Progresso® chicken broth (4 cups)1teaspoon

fish sauce 59milliliters

coarsely chopped fresh cilantro 237milliliters

sliced fresh mushrooms 1clove

garlic, grated 1teaspoon

grated gingerroot 59milliliters

chopped green onions (4 medium)59milliliters

fresh lime juice 1strip

(2 inch) lime peel (use vegetable peeler to remove from lime)454grams

boneless skinless chicken breasts

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Field Recordings Chenin Blanc with a 4.1 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.