Soups are very hit and miss with me, but this really hit the spot tonight. It might be because we're all sick and just needed some comfort food, but it did not disappoint. I will definitely be making this again. This also marks the first time in my life I have happily eaten mushrooms, and if you know me, you understand what that means. They really worked well in this recipe! I modified it just a little from this recipe, and I imagine you could substitute or add any number of other vegetables and it would still be delicious.
Thai Chicken Vegetable Soup
1 Tbsp Vegetable Oil
2 Carrots (I used about 8-10 baby carrots), sliced very thin - matchstick size
1 Red Pepper, sliced very thin
1 cup Sliced Mushrooms
4 cups Chicken Broth
Ginger, dashed
2 cups Shredded Chicken
1 can Coconut Milk
2 Tbsp Lime Juice
2 Tbsp fresh Cilantro, chopped
In a large pot, heat the vegetable oil over a medium-high heat. Add the carrots and peppers and stir-fry for about 5 minutes. Add the mushrooms, chicken broth, and about 8-10 dashes of ginger. Bring everything to a boil, stirring occasionally, and then turn down to a medium-low heat. Add the shredded chicken and cook for about 5 minutes. Add the coconut milk and cook until it gets hot and bubbly, stirring frequently. Just before you serve it, add the lime juice and fresh cilantro.
Your picture looks so pretty! I can't wait to make this.
ReplyDeleteI made this but Jeff doesn't like ginger, so I replaced it with homemade allspice (a TINY dash of cinnamon, nutmeg and cloves). I also added 3 carrots, only half a red pepper and half a bunch of cilantro. 3 out of 4 kids ate it (with gagging noises from only one)- a success!
ReplyDeleteI made this tonight and it was so yummy! I omitted the mushrooms because I didn't have any (and we don't like them). Thanks for the recipe!
ReplyDeleteTips for me to remember: cut lime juice in half, easy on the cilantro (don't add the whole bunch), light ginger is fine (Jeff liked it), sautée the mushrooms with the carrots & peppers (in butter). Really good!
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