Thai Chicken Coconut Soup Recipe

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Ready in: < 30 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

Ingredients:
3 cups chicken broth
2 tablespoons fresh lime juice
1 tablespoon fish sauce (nuoc nam or nam pla)
4 thin slices fresh ginger
1 pound boneless, skinless chicken thighs, fat trimmed, sliced in 1/4-inch strips
1/2 cup unsweetened coconut milk
1/8 teaspoon red pepper flakes
4 ounces pea pods, trimmed - halved if large
1/2 cup shredded carrots
1/4 cup fresh cilantro or parsley
2 cups hot cooked rice

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Directions:

Bring chicken broth, lime juice, fish sauce and ginger to boiling; reduce heat and simmer for 3 minutes.

Add chicken coconut milk and red pepper flakes. Return to boiling; cover and simmer for 4 minutes or until chicken is no longer pink. Add pea pods and carrots; cook 1 minute or until peas are crisp-tender. Stir in cilantro/parsley. Serve in bowls over cooked rice.

This recipe from CDKitchen for Thai Chicken Coconut Soup serves/makes 4

Recipe ID: 52331

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