Easy Chicken Coconut Soup |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is one of my favorite quick meals. It's very thai-ish but not traditional in any way. The recipe is very versatile. You can use any meat (chicken and salmon are my favorites) and any fresh, dried, or frozen veggies you have. You can add any kind of noodles, although I don't like the taste of wheat noodles in this dish. Rice, bean, and kelp are the tastiest. Ingredients:
14 fluid ounces coconut milk |
2 cups chicken broth |
1 tablespoon red curry paste |
2 teaspoons lemongrass |
1/2 teaspoon minced ginger |
1 teaspoon garlic, minced |
1 lb chicken |
1 tablespoon coconut oil |
1/2 cup mushroom |
1/2 cup green peas |
1 bunch mung bean noodles |
Directions:
1. Mix the first five ingredients and slowly heat. Add the mushrooms and peas and any other veggies you like.
2. Meanwhile, heat the coconut oil in a frying pan and add the chicken. I usually cube it first and then cook it, but you can cook it first and slice it onto the soup instead.
3. Once the meat is browned, add it to the soup and then add in the bean noodles. Once the noodles are ready, the soup is ready.
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