Happy 2016! This soup is my January recipe and a great way to welcome in the new year which looks promising because my cookbook, Sane and Savory Cookbook, will be published in the next few months! Besides this recipe, there are other healthy recipes from all over the world to add adventuresome eating to your life.
The first time I ate Thai Coconut Soup was in a restaurant in a Hollywood, California at a Thai restaurant. I fell in love with it’s delicious taste. It is a very satisfying soup, too, so why not start off the New Year with something special?
This is where the internet, and the website EatingThaiFood.com and the recipe by Mark Wiens was helpful. Mr. Wiens used of ingredients I had never heard of. I was able to purchase them at a local Asian store, and they made a difference about how authentic my soup tasted.
I tested the recipe and shared it with a friend who had never eaten Thai Coconut Soup. She enjoyed it, and I was in heaven because my soup tasted the same as that soup I had eaten in Hollywood which is more than 1,500 miles from where I live. I was thrilled I could recreate Thai Coconut Soup in my OWN HOME! There are interesting and healthy ingredients in this soup starting with organic coconut milk.
Thai Coconut Soup
Serves 6 Preparation time: 40 minutes
Cooking time: 30 – 40 minutes
1 pound precooked organic chicken cut in small pieces
2 cans organic coconut milk (Native Forest)
4 cups filtered or spring water
½ pound of oyster mushrooms, washed and cut into small pieces
4 cloves organic garlic, minced
1 (3-inch stock) lemongrass
2 organic tomatoes washed and cut into chunks
1 bell RED pepper (organic) cut into chunks
1 ½ teaspoons minced peeled fresh organic ginger
4 whole organic scallions, washed and sliced into strips
2-4 Thai chilies ( dried)
Galangal about 3 inches long
Kaffir Lime Leaves about 10 leaves washed
3 tablespoons organic parsley chopped
3 tablespoons fresh lime juice
2 tablespoons organic refined coconut oil
¼ teaspoon salt
In a pot warm half of the coconut milk and 2 cups of water over medium-low heat. While this is happening, take a sharp knife or a good bread knife and cut the Galangal root into slices as thin as you can. Next with the lemongrass, pull off the outer layer and wash the stock and then slice it diagonally into about 1-inch strips. Put the galangal and in the pot with the coconut milk. As this heats up add the other can of milk and 2 cups of water. Stir the soup well. Then add the cooked chicken. Then add the garlic and ginger. Keep the heat at medium-low as not to burn the milk. Add the chilies. You can leave them whole. The more you add the hotter the soup. Add the lime leaves. Rip them into smaller pieces and place them into the soup. This helps to release their amazing fragrance into the soup.
In a separate pan on medium heat melt the coconut oil and add the cut up mushrooms. Stir to frequently to not allow them to burn. Cook about 3-5 minutes.
In the original soup pot add the red bell pepper, the tomatoes and the mushrooms. Cook over the medium- low heat for at least 10 minutes. Add the salt and check the taste. Next put the scallions into the soup. Keep at the same heat and cook for another 10 minutes. Turn off the soup and add the parsley. I use parsley instead of cilantro, because I love the flavors of the lime leaves, and lemongrass. Right before you serve the soup, carefully stir in the lime juice. Enjoy!