Thai Coconut and Chicken Soup Makes 6 to 8 serving
1 Tbsp coconut oil or oil or your choice ½ pound of chicken breast, cubed 1 medium onion, chopped 1 clove garlic, minced 1 Tbsp ginger, minced 1 cup carrots, small diced ½ tsp Thai curry paste 1 cup shiitake mushrooms, sliced 3 cups low-sodium chicken stock (make your own or purchase) 1 Tbsp fish sauce 1 14 oz can coconut milk ¼ cup of cilantro, chopped Juice and zest of one lime
1. In a large pan heat the oil and brown the chicken over a medium heat and set aside. 2. add the carrots, onions, ginger, garlic, and Thai curry paste and saute until the vegetables are just soft. 3. Pour in the fish sauce, coconut milk and stock and simmer for around five minutes then add lime zest and juice and the cook chicken 4. Serve in bowls top with the chopped cilantro and a wedge of lime Serving suggestion: serve over brown rice or Asian noodles Andrew Thorne, Executive Chef, Home Grown Cafe Chef Andrew has over 18 years of being in the food industry and holds a degree from the New England Culinary Arts Institute in Vermont (2007.) Andrew was born and raised in New Hampshire which helped cultivate his love of gardening and supporting local farmers. He infuses that passion into the cuisine at Home Grown Cafe.
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October 2018
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