There as many chicken soup recipes as there are people in the world. This Thai inspired chicken and coconut soup stands out from the rest because it's seasoned with bold flavors. Whether your feeling under the weather or in the mood to try something new, this delicious soup should be on your to-do list.
2 tablespoons ginger oil (if you don’t have any, substitute peanut or other neutral oil and add minced fresh ginger)
1 tablespoon fresh ginger, minced
1 large clove garlic, minced
1 small yellow onion, sliced
16 ounces chicken stock (homemade preferred, if you don’t have any on hand make sure to use low sodium broth)
1 medium sweet potato, peeled, chopped into 1″ cubes
6 ounces white button mushrooms, stemmed, sliced
2 tablespoons fish sauce
1 14 ounce can light coconut milk
2 chicken breasts (about 1.5 lbs), cooked* and chopped
Juice and zest of 1 lime
1/4 cup chunky peanut butter
1/4 cup shredded coconut Toasted shredded coconut**, chopped peanuts, and cilantro for garnish (optional)
Heat large soup pot with the ginger oil over medium heat. Once hot, add in the ginger, garlic, and onion and cook until softened, stirring often, about 5 minutes.
Add the sweet potato, mushrooms, and fish sauce.
Pour in the chicken stock and add water (if needed) to barely cover the vegetables.
Bring to a boil, reduce heat and simmer, covered for 1 hour.
Add in the chopped chicken, lime zest, lime juice, peanut butter, shredded coconut, and coconut milk.
Continue to simmer for another hour, stirring occasionally.
Serve hot garnished with toasted coconut, chopped peanuts, and fresh cilantro.
Note *: We brined our chicken overnight prior to oven roasting. While this isn’t absolutely necessary, it does add a lot of nice flavor
2nd Note**: To toast shredded coconut, place coconut on a foil lined baking sheet. Place a 325 degree oven until browned and toasty, 8-10 minutes
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