thai coconut-lime soup with chicken

Since I often feel the need to live vicariously through my family - my brother just returned from Thailand and my parents were there last year – I’m determined to eat like I’m there! Until I can get there myself, Thai food will have to hold me over.

I love Asian cuisine (if that wasn’t obvious) but the flavors of Thailand are some of my favorites. As soon as I came across this recipe I knew I would need to make it – and that it would be at the top of my ever-growing recipe list.

Also please note the use of my authentic Thai ”spootula”. I’m not sure what they are called in Thailand (anyone?) but I decided to call it a spootula – it is half spoon, half spatula and pure genius.

Thai Coconut-Lime Soup with Chicken – adapted from Bon Appétit

• 2 stalks fresh lemongrass (forgot to pick this up so used some lemon zest instead)
• 2 Tbsp olive oil
• 1 large onion, chopped
• 2 Tbsp minced peeled fresh ginger
• 2 jalapeños, thinly sliced
• 1 red chile pepper, thinly sliced
• 3 cups organic chicken broth
• 1/4 cup rice vinegar
• 4 cups light coconut milk
• 3 Tbsp fish sauce
• 4 Tbsp cilantro leaves
• juice from 2 limes
• 1 Tbsp agave
• 16 oz chicken breast, cut into thin strips
• cilantro and chives(or green onions) for garnish

Heat oil in large pot. Add onion and ginger, cook for about 3 minutes. Add peppers and lemon zest; stir 1 minute. Add broth and rice vinegar; simmer 5 minutes. Add coconut milk, lime juice, fish sauce, cilantro leaves and agave; simmer 30 minutes. Add chicken and simmer just until cooked through, about 4 minutes. (or in my case, about 10 just to make sure it is indeed cooked)

Garnish with cilantro and chives or green onions.

Related posts:

1. acorn squash soup with crab
2. easy weeknight curry
3. stir, stir, stir: mushroom & thyme risotto
4. thai lettuce wraps
5. blackened tilapia with gorgonzola & caramelized onions

Tagged as: health-recipes