I enjoy a good cup of soup all year long! Here is my all time favorite recipe for Thai Coconut Soup! Hope you enjoy it!!!!


INGREDIENTS

8 cups coconut milk
4 cups chicken stock or vegetable broth
3 x 1” pieces of ginger, peeled
3 pieces of galangal root
1 sick of lemon grass, cut in 3
2 tbsp fresh lime juice (or lemon)
2 tbsp fish sauce
2 tbsp honey or other sweetener
8 tsp sambal olek (chili garlic paste)
2 cups of button mushrooms, sliced
2 cups of fresh oyster and or shitake mushrooms, sliced
1/2 red pepper, julienned
1/2 orange pepper, julienned
12 fresh kaffir lime leaves (you can buy in asian stores)
500g roasted or poached chicken breasts cut into thin strips
( tofu or other protein can be substituted)


DIRECTIONS

In a large soup pot, add coconut milk and stock and bring to a boil. 
Add galangal root, lemon grass, ginger, lime juice, fish sauce, honey and sambal oleo and simmer for 5 minutes.
Add kaffir lime leaves, mushrooms, peppers and chicken and simmer for another 10 minutes. 
Taste and season with more honey, chili, and lime until the flavors are perfect.
Turn the stove off and let it sit so all the flavors meld. 
Take out galangal, lemongrass and ginger.
Garnish with corn, green onions and cilantro.
1 small can of corn niblets
2-3 green onions finely chopped
1 bunch of cilantro washed, dried and chopped