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; 2 Tbsps sliced fresh cayenne or any hot red pepper, if desired; 907 grams carton 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

You can never have too many Asian recipes, so give Thai Coconut Soup a try. This recipe makes 4 servings with 382 calories, 29g of protein, and 27g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. Head to the store and pick up green onions, coconut milk, garlic, and a few other things to make it today. To use up the canned coconut milk you could follow this main course with the Healthy Key Lime Tarts as a dessert. It works well as a rather pricey main course. From preparation to the plate, this recipe takes about 55 minutes. Autumn will be even more special with this recipe. It is a good option if you're following a gluten free, dairy free, and primal diet.

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 165F).

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 2Tbsps

sliced fresh cayenne or any hot red pepper, if desired 907grams

carton 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

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. 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. You could try LangeTwins Prince Vineyard Chenin Blanc. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 21 dollars per bottle.