Coconut Ginger Soup Recipe | Coconut Milk Soup

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Ingredients

1 can (13.66 oz ) Thai Kitchen® Coconut Milk

1/2 cup water

1/3 cup fresh lime juice

1/4 cup Thai Kitchen® Premium Fish Sauce

5 pieces Thai Kitchen® Galangal

2 pieces Thai Kitchen® Kaffir Lime Leaves

3 stalks lemongrass

2 tbsp sugar

2 tbsp Thai Kitchen® Roasted Red Chili Paste

3/4 lb boneless skinless chicken breasts, cubed, or medium shrimp, peeled and deveined, or firm tofu, drained and cubed

1 can (15 oz) straw mushrooms, drained

Cilantro sprigs (optional)

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Chef Photos

Serves 4

Directions

1. BRING coconut milk, water, lime juice, fish sauce, galangal, kaffir lime leaves, lemongrass and sugar to boil in large saucepan. Reduce heat to low; simmer 15 minutes. Remove galangal, kaffir lime leaves and lemongrass.

2. STIR in chili paste until well blended. Add chicken and mushrooms; simmer 10 minutes or until chicken is cooked through.

3. LADLE into soup bowls. Garnish with cilantro.

Coconut Ginger Soup

Ingredients

Chef Photos

Directions

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