The cold weather has definitely got me on a soup kick, and I intend to keep the momentum going with many more soups this season.
When I was recently craving Thai food, but wanted something a bit healthier and without rice, I decided to make a tangy and spicy Thai soup.
This soup is ridiculously easy to make and you can add whatever you want to it.
Yummy additions could include baby corns, chestnuts, bamboo shoots, mushrooms and shrimp.
For a healthier version, use light coconut milk instead of the full fat stuff.
This will reduce the fat content dramatically and it tastes just as delicious.
Spicy Thai Coconut Soup
- 3 cups chicken broth
- 2 cans unsweetened coconut milk (each can is 13.66 ounces)
- 2 small Thai peppers or 3 jalapeño peppers, seeded and sliced
- 3 tablespoons fish sauce
- 1/3 cup corn kernels
- 1/3 cup peas
- 2 large carrots, peeled and chopped
- 1 teaspoon fresh ginger, minced
- 1/8 teaspoon salt
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons fresh lime juice
- 1/3 cup cilantro, chopped
- Bring the chicken broth and coconut milk to a boil in a large soup pot.
- Reduce the heat and stir in the peppers, fish sauce, corn, peas, carrots, ginger and salt.
- Simmer the mixture for 10 minutes.
- Stir in the chicken and lime juice.
- Simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes.
- Serve and garnish liberally with cilantro.